HASHBROWN FRITTERS

“I’ve never met a potato I didn’t like,”Vizethann says.“I first fell in love with potatoes watching my German nanny make pommes lyonnaise (potatoes fried with onions). Similar to an egg, the potato is a very versatile ingredient. These fritters are labor intensive, but you can store the potato balls in the refrigerator for up to 3 days before frying.”

5 pounds Yukon Gold potatoes

1/2 cup olive oil

1/2 cup minced onion

2 teaspoons kosher salt

2 teaspoons ground black pepper 1/4 cup clarified butter

1/4 cup blended egg whites

1/4 cup cornstarch

Canola oil

House Seasoning (see recipe below) Sliced scallions

Preheat oven to 375 degrees.

Wash potatoes, drain, and place in a large mixing bowl. Pour oil into a small mixing bowl and place it next to potatoes.

Put gloves on your hands, dip hands lightly in oil, and rub each potato, coating it evenly with oil. Repeat process with remaining potatoes and place on a full-size baking sheet, leaving about 1 inch of space between each potato.

Roast potatoes for 30 minutes until slightly soft. Remove from the oven and cool. Place potatoes in the refrigerator for at least 1 hour before proceeding with next steps.

Shred chilled potatoes, with skin on, over the largest holes of a box grater. Put shredded potatoes into a large mixing bowl and add onion, salt, pepper, butter, egg whites, and cornstarch and mix well.

Line a baking sheet with parchment paper. Using a 2-ounce ice cream scoop or a 1/4 cup measuring cup, scoop potato mixture and roll into approximately 30 balls. Place on prepared baking sheet.

Preheat oven to 200 degrees. Heat oil to 350 degrees, using a deep-fry candy thermometer, in a large cast-iron skillet. Do not fill the skillet more than halfway with oil.

Using the palm of your hand, gently flatten 3-4 potato balls into fritters and place in hot oil. Cook for 1 minute, adjusting heat as necessary to maintain 350 degrees. Flip fritters over and cook for an additional 30 seconds-1 minute until golden brown.

Remove fritters from the oil and place on a baking sheet lined with a wire rack. Place in the oven to keep warm. Repeat with remaining fritters until they are all cooked. Season fritters with House Seasoning and scallions.

Makes 10 to 12 servings.

Per serving, based on 10:

CONTRIBUTED BY ANGIE MOSIER You can do a good bit of the prep work for Buttermilk Kitchen Hashbrown Fritters a few days before you fry them.