Food processor, microwave
2 lbs potatoes
1 Tbsp cornstarch
1 1/2 tsp kosher salt
2 Tbsp dry parsley
1 tsp. dried minced onion (or 1/2 tsp. onion powder)
1 tsp garlic powder
fresh ground black pepper to taste
1/2 c. flour
vegetable oil for frying
Peel and rough-chop potatoes. Submerge in bowl of ice water for 30 seconds.
Drain potatoes. Using food processor with shredder attachment, shred potatoes.
Transfer half the potatoes to a clean dishtowel and squeeze as much water as possible out. Put in a large microwaveable bowl.
Repeat with a new clean dishtowel and the second half of the potatoes.
Microwave potatoes for 1 minute, stir, and then microwave for one more minute.
Add all seasonings and stir quickly with a spatula to combine. Do not over-stir.
Heat 1/2" of vegetable oil over medium-high heat in a large pan.
Put flour in a shallow baking dish. Form small balls of potato mixture and roll in the flour.
When the oil sizzles, add the potato balls and cook, turning once, until golden-brown. Drain on paper towels.
Delicious served hot! No pictures of the final project, sorry, because I accidentally used purple potatoes and they looked a little odd when cooked.
Originally posted at https://cloudscudding.dreamwidth.org/1130063.html on Dreamwidth.org.