This takes time....and patience....
Ingredients:
- 4 Russet potatoes, boiled & peeled
- 3 eggs (2 hard boiled and 1 raw egg)
- 8 asparagus spears, blanched
- 2 TBSP green onion, chopped
- 1/2 yellow onion, diced
- 1 TBSP butter (for frying onions)
- 3 TBSP flour
- 1/2 cup Wondra flour (for coating) *you can use AP flour if you don't want to buy Wondra
- 2 TBSP vegetable oil
- sour cream, for serving (optional)
Bring a pot of water to boil, add unpeeled potatoes and cook them until fork tender; about 20-25 minutes, and then let them cool off completely. I put them in the fridge to speed up the cooling process.
Fill a small saucepan with water, add 2 eggs, bring to a boil, then let cook for 10 minutes. Cool completely; I also place these in the fridge to speed it up.
The next steps happen rather quickly, so I like to have everything prepped and ready to go.
Chop your onion, trim your asparagus, peel your potatoes and hard-boiled eggs. Using a cheese grater, shred the potatoes and eggs into a bowl large enough to mix all the ingredients together. Get a bowl and fill with ICE COLD water to shock your asparagus. I use very cold tap water and also ice.
Add butter to a frying pan, once melted add chopped onions and fry them up until golden brown.
In a separate pot bring water to boil, enough to cover the aspragus (1.5-2"); once boiling blanch them in the hot water for 2 minutes then IMMEDIATELY shock them in the ice cold water to retain the color; then cut them into small bite-sized pieces.
Chop the green onion and add to the bowl. Then add your asparagus, fried onions, flour, raw egg, and salt & pepper, and mix everything together.
Form the mixture into little patties and set them aside (Tip: wet your hands occasionally so the cutlets don’t stick to your hands)
Add your Wondra (or AP flour) to a shallow bowl, coat the potato cakes on both sides.
Heat your oil on medium-high heat and then add the potatoes. Fry them on each side until golden brown and crispy. **Don't turn your heat up too high or you'll cook the outside too fast. If your frying pan cannot fit all the cutlets, make it batches; don't overcrowd the pan.
Serve with sour cream and more green onion. (optional)
Comments