I still have potatoes in the pantry so here's another recipe using this beloved spud.
Today was the day I jumped back into my workout program. Walking, weight lifting, and exhausting myself this morning.
That's why I didn't get this recipe for FAT RASCALS posted in time for you to make it for lunch, but save this recipe.
You're probably wondering what Fat Rascals is. Right? It's an old-fashioned fried potato dish. If you like French fries, you'll love Fat Rascals which is great as a hot appetizer or as a side dish.
Ingredients
- 5 small red raw potatoes, grated on a box grater (Yes, you can use Idaho potatoes—probably grated raw potato to make 2 cups. I've not used Idaho before so that's my guesstimate.)
- 2 tablespoons AP flour
- 5 tablespoons grated cheese like Parmesan, sharp cheddar, etc.
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- optional, dash of cayenne
- optional, dash of paprika
Directions
In a heavy sauce pan or a deep fryer, heat cooking oil until it's 350°F. (175°C.).
Beat the eggs and add in all the other ingredients, mixing well. This batter should not be too souply. It should hold together so it can be dropped by spoonfuls into the hot oil. If it seems too thin, add more flour, a teaspoon at a time.
Drop from a spoon into the hot oil. Fry until light brown. Serve hot.
This is especially good served with sour cream or cheese sauce.
TAKEAWAY TRUTH
I don't know where the name of this recipe came from, but I can imagine a white-haired granny of yesteryear saying, "Wash up for dinner before the Fat Rascals get cold!"
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