Crisp Potato Medallions
|Eggs||2 , lightly beaten|
|Chopped fresh parsley||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Potatoes||4 Large, peeled and placed in bowl of cold water|
|Garlic||2 Clove (10 gm), peeled|
|Vegetable oil||5 Tablespoon|
Place eggs and parsley in bowl. Add paprika, white pepper and flour; mix well.
Remove potatoes from water and dry with clean cloth. Grate potatoes, then rinse under cold water. Drain well.
Squeeze out excess liquid from potatoes. Dry again on clean cloth.
Place potatoes in bowl containing egg mixture. Season and mix well. Cover and refrigerate 15 minutes.
Heat 2 tbsp (30 mL) vegetable oil in cast iron frying pan over high heat. Add garlic cloves and cook 2 minutes. Discard garlic.
Using spoon, drop small scoops of potato mixture into hot pan, well spaced. Use spatula to flatten mounds into medallions. Cook 3 minutes over medium heat.
Turn medallions over and continue cooking 3 minutes. Remove medallions and place on paper towels to drain. Keep hot in oven.
Repeat cooking procedure for remaining potato mixture.