Dec 16, 2012
This was a great recipe - the addition of the baking powder and flour made them puff up while being fried, which insulated the inside from the heat, making them fluffier and softer inside while still brown and crispy outside!
The only quibble I have with this recipe - you have to squeeze the juice out of the grated potatoes before mixing them with the rest of the ingredients, or it becomes one big soggy wet mess! In addition, I was unable to make them crispy with just half a cup of oil - I ended up going the traditional route and frying them in 1.5" of oil in an electric fryer - after draining and sitting on paper towels for a few minutes, they have the same amount of oil in them as with pan-frying, and the oil can be re-used if it's not overheated.
But still, good recipe and I'd make it again - with those minor changes.
—Auriam
