Preparation:
Place grated potato in medium bowl. Cover with cold water. Let stand 10 minutes. Drain. Pat dry with paper towels. Combine potato, egg and dill in medium bowl.
Season with salt and pepper. Pour enough oil into large heavy skillet to come 1/4 inch deep on the sides.
Heat to 350F. Spoon potato mixture into skillet by 2 heaping tablespoonfuls; flatten with spatula to 4 inch cakes.
Cook until golden brown, 3 to 4 minutes per side. Drain on paper towels. Serve immediately.
From January/February 1993 issue of the Louisiana Conservationist. P.O. Box 98000 Baton Rouge, LA 70898-9000 |
