These Parmesan Potato Fritters are out of this world delicious and can be made in advance because unlike most fried foods these stay crispy!
2 large russet potatoes, washed, peeled and grated
1 1/2 cups shredded parmesan
1 tsp freshly ground black pepper
1 cup all purpose flour
vegetable oil (or any flavorless oil with a high heat threshold)
Once the potatoes are shredded squeeze out the excess water by twisting them in cheesecloth or a clean kitchen towel. In a bowl combine the shredded potato, pepper, parmesan, eggs and flour until combined. You may need to add more flour depending on how well the potato mixtures holds when pressed together into round disks. You don't want the mixture to be dry but, also not too wet. On medium heat oil until glistening, you can test if it is ready or not by putting in a piece of potato and watching how quickly it turns brown. Form 1 1/2 to 2 inch round cake shapes with the potato mixture and fry until golden, when cooked place on a cookie rack to drain any excess oil and season with salt on both sides.