Potato Patties Recipe
January 22, 2016
By following this recipe, you will learn how to prepare simple, crispy and tender potato patties.
In a large bowl, place the lemon juice. Weigh, peel and wash the potatoes. One at a time, grate each potato into shreds and then toss them in the lemon juice to prevent the potato shreds from browning. Add in the salt and toss well; set them aside and in the meantime, prepare the onion, parsley and egg.
Squeeze small amounts of the potato shreds in your palms, forming them into small bundles; discard juice. Place the bundles in the centre of the towel; bring the towel's edges together and then twist and squeeze the towel to release excess water. The shreds should be as dry as possible.
Quickly rinse and dry the large bowl, and then in it, place and mix together: squeezed potatoes, grated onion, chopped parsley, beaten egg and pepper. Mix in the flour and bind all the ingredients. The mixture should be a bit loose, but it will hold.
In a large frying pan, add 1/3 cup of oil, or more, to make a 1/4-inch thick layer of oil; heat over medium heat. Divide the potato mixture into 12 - 14 portions. Take one portion and gently press and form the mixture into a 2 - 2 1/2-inch wide by 1/4-inch thick patty, using your hands. Don't push and force the mixture into a patty, because it'll fall apart. Carefully place the patty into the hot oil; don't disturb the patty. Quickly prepare and place into the frying pan, in the same manner, 5 - 6 more patties.
Fry the patties for about 1 minute, or until they've formed a pale yellow - gold coloured bottom crust, before turning them over; otherwise, they'll break apart. Turn the patties over using 2 flat wooden ladles and fry for 1 minute in the same manner. Then lower the heat to low - medium (see note), and continue frying for 13 - 15 minutes, turning over the patties every 40 - 50 seconds to brown slowly and evenly on both sides. Don't use a higher heat, because then they'll brown (blacken) too early and their interiors will be undercooked (raw). As the second half of the potato mixture stands, discard any juice accumulated in the bowl, if any. Form and fry the other half of the potato mixture, in the same manner, using more oil for frying.
The finished patty should have a crisp and deep, golden brown coloured crust and a fully cooked and tender interior. Drain the fried patties on paper towels and then transfer the patties to a serving platter. Serve them hot, or warm, with sour cream or your favourite dipping sauce.
Note: Any potato can be used: red, white, Yukon, etc.
The potatoes and the onion can be grated by hand, or in a food processor; use the largest grate, as you would for mozzarella cheese.
Image author Clemens Pfeiffer