- Prep Time:
- Cook Time:
- Ready Time:
- 4 russet Idaho potatoes peeled
- 2 cups shredded sharp cheddar cheese
- One yellow onion
- 2 sprigs green onion finely chopped
- 4 tablespoons flour
- Kosher salt
- Vegetable oil for frying
Mix equal parts ketchup and Sriracha adjust to your heat level. I use straight Sriracha but then again I have a screw loose someplace.
Start by grating the potatoes and onion, put them into a colander and use a bowl to push out all the moisture as this will help the taters to be nice and crisp. Now add that to the shredded cheese, flour and chopped spring onion. Mix together until it looks like a nice paste, now using two teaspoons make little quenelles of the mixture, if you are not good at this use you hand and make little football shaped pieces of the mixture.
Now drop into 350 degree oil frying in small batches and season with kosher salt as soon as they come out of the oil. Keep warm in a 250 degree oven until you have fried them all..
Serve with ketchup or my spicy ketchup.
Make a boatload of these and freeze what you don’t eat.