#3365 - Fried Onion Potato Cakes

(by Shirley McNevich)

1/2 cup flour
1/3 cup yellow cornmeal
2 tsp. salt
1 tsp. baking powder
5 cups fresh shredded potatoes (peel potatoes before shredding)
1/3 cup canola oil
2 beaten eggs
1 small onion (minced)
1/4 cup canola oil (for frying--more if necessary)

After shredding and measuring the potatoes, place the shredded potatoes in paper towels and ring out as much of the moisture as you can. In a bowl add flour, cornmeal, salt and baking powder--stir to mix. Add 1/3 cup canola oil, beaten eggs and minced onions--stir to mix. Add shredded potatoes--stir to coat. In a cast iron skillet over medium heat add 1/4 cup canola oil (more if necessary)--heat until oil is very hot. Drop batter by heaping tablespoonfuls into the hot oil, then flatten each cake with the back of the spoon. Fry until bottoms are browned, then flip them and fry until the other side is browned. Drain them on paper towels before serving.