These are really, very crispy. A potato ricer is a handy tool to squeeze out the moisture, but it is possible squeeze it out by hand.

1-1/2 Tbsp oil
2 red potatoes
salt and pepper to taste

• Wash the potatoes and cut out all the dark spots.
• Shred the potatoes into a bowl and sprinkle lightly with salt.
• Let it stand for 10 minutes and then squeeze out the juices with a potato ricer. Two medium sized potatoes should yield 1/2 cup of liquid. Discard the liquid.
• Heat the oil in a frying pan on medium high heat.
• Add half the grated potatoes, spreading it out on the bottom of the pan.
• Sprinkle ground pepper on the top.
• Slow fry the potatoes until golden.
• Flip the potatoes over continue to cook until golden brown.
Serves 2

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!