Crispy Shallot Potato Cakes

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Oh man,I made this yesterday and my husband and I liked it alot but I fired it instead baking it
75347b4dcc90   •  13 Mar   •  Report
This recipe was great!! I tried them last night, my family and I was very pleased! I used corn starch instead of potato and I added a little bacon for flavor, I used a measuring cup instead of a cookie cutter to shape my cakes. I would recommend this recipe.
Lisa Spikes   •  12 Mar   •  Report
There doesn't seem to be a problem with the link to the recipe. Perhaps try again: http://www.cooktasteeat.com/dish/potato-cakes
Hillary Mickell   •  8 Mar   •  Report
Why can not see the preparation, access always denied.
4d43dd8ee142   •  8 Mar   •  Report
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Ingredients

2 small Russet Potatoes

⅓ cup potato starch

2 large shallots, minced

¼ cup minced chives

1 large egg

3 cups plus 2 tablespoons canola oil

Salt and pepper

Preparation

1.

Preheat oven to 375°F. Place a rack onto a baking sheet. Coat the potatoes with canola oil. Season the potatoes with salt and wrap in foil. Place on the rack and bake in the oven for 1 hour and 10 minutes. They should be 2/3 of the way cooked. You will know they are 2/3 way cooked when a paring knife begins to hit resistance in the very center of the potato. Let the potatoes cool completely.

2.

Peel the potatoes and use a box grater to grate potatoes over a baking sheet lined with parchment paper. Transfer grated potatoes to a large bowl.

3.

Whisk an egg in a small bowl. Add the potato starch into the egg and mix to combine. Add the shallots and chives to the grated potatoes. Season the potato mixture with salt and pepper. Mix the ingredients together, making sure not to overwork. You do not want to destroy the texture of the grated potatoes. Now add in the egg mixture into the larger bowl of potatoes. Stir all the ingredients together.

4.

Place a scoop of the potato mixture in a ring mold over baking sheet with parchment paper. Use a cork to press down the mixture within the mold. You want the mold to filled 1 inch high with the compressed potato mixture. Repeat until all of the potato mixture has been molded into cakes. Make sure to rinse the cork (or spoon) between cakes to ensure that it does not stick to the potato mix. Rinse your ring mold between every 3 or 4 cakes. Once you have formed all of your cakes, you can store in the refrigerator until you are ready to fry them.

5.

Heat 1 inch of oil in a 2 to 3-inch deep sauté pan to 375°F.

6.

Once all of the potato cakes have been formed drop 5-6 of them into the hot oil. Note: the number you can fit in a pan depends on the size. Be careful not to overcrowd your pan as it will lower the oil temperature. There should be 1 ½ to 2 inches of space between all of them.

7.

Fry the cakes for 6-8 minutes, flipping a couple of times, until they are golden brown. Transfer to a baking tray lined with a rack and season with salt and pepper. You can reheat the potato cakes in a 400°F oven when ready to serve.

View instructions at
Cook Taste Eat

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