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Ingredients
- 5 potatoes – quartered lengthwise
- 1 egg plus 2 tablespoons milk
- 1 small red onion - quartered
- 3tbs. flour
- ¼ cup fresh Italian parsley – chopped
- ¼ tsp. black pepper
- ¼ tsp. salt
- ¼ tsp. red pepper flakes
- ¼ cup grated Romano or Parmesan cheese
- Vegetable oil for frying
Directions
- Place slices of the potatoes and onion in the food processor, using the shredding blade.
- Place the shredded potato and onion in a kitchen towel and squeeze the excess juice.
- Place in large bowl and add the rest of the ingredients and mix.
- Place about ½ inch of oil in a large cast iron frying pan and heat.
- Using two tablespoons, spoon the batter into the oil. When one side is crisp, carefully turn over and finish cooking on the other side.
- Place on paper towels to drain the excess oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 19 | 9% |
| Total Fat 2.08g | 3% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 258mg | 11% |
| Potassium 914mg | 26% |
| Total Carbs 42.28g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.23g | 2% |
| Protein 7.41g | 12% |
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