Crispy potato cakes
Materials
* 4 russet spuds
* 8-10 cups animal fat (duck fat, lard, beef tallow)
* Salt to your liking
* 1 tbsp corn flour
Steps
1. Skin and grate the russet potatoes using the medium side of a box grater for cheese. Soak the shredded spuds in cold water and stir to remove the excess starch.
2. Drain the potatoes and squeeze out any extra liquid using a clean kitchen cloth.
3. Place the shredded spuds in a pot along with the fat.
4. Warm over medium-low heat until it hits 210 degrees Fahrenheit, stirring occasionally to prevent sticking.
5. Drain the spuds and set aside the fat for future frying.
6. Season with salt (2-3 tsp) and mix in corn flour. Blend gently until fully mixed.
7. On a lined baking sheet, shape the potatoes using a ring mold into an oval shape.
8. Freeze the potato cakes for a few hours or until solid.
9. Warm the reserved fat to 375 degrees Fahrenheit and fry the potato cakes until they are golden and crispy (fry 1-2 at a time).
10. Sprinkle with more salt to taste and savor the crispy delight.
Source: YouTube/Derek Chen
