Laakes are thinner and crisp. These will be fried in small one inch loose piles.
- 1 C cooked russet mashed potatoes
- 1 C raw Yukon gold potato – grated on large setting
- 1/3 C AP flour
- 1/2 tsp baking powder
- 2 tsp corn starch
- 1 oz Parmesan cheese – grated
- 1 egg
- 2 TBL half and half or cream
- 2 TBL melted butter
- 2 TBL finely grated onion – drained
- 2 TBL chives
- salt and pepper to taste
- 1/4 tsp Grandpa's Thunder Powder or Arghhh Powder
- 1/2 tsp CinnaSugar
- Mix together and cool.
- Cut into golf-ball sized pieces, but don’t compress.
- Beat two eggs in a bowl to create your First Dip.
- Preheat a skillet with 2 TBL of safflower oil at about 365º
- Flatten your golf balls into loose disks
- Place in the hot oil without overcrowding pan.
- Press down with your spatula just slightly.
- Cook 3 minutes on the first side, and 2 minutes on the second side or until the sides start to brown and crisp
- Put onto a paper towel to drain slightly.
- Salt while still wet with Maldon salt.
- If there are any brown bits that will burn, dump the old oil, and start the next batch with new oil. Bring back to 365º before adding more cakes.
- Regardless of any burnt bits, discard the oil into a tin can after two frys.
Serve with Apple Sauce.
