Hot sausage and kale soup- a happy and delicious failure
Beef Braciola (not pronounced brock-ee-o-lee) with arugula pesto

Kitchen sink crispy potato and vegetable cakes

Making these beautifully crispy little delights is one of my favorite things to do when I'm trying to clean out the fridge.  You can add almost any type of vegetables you have laying around to the base recipe so the possibilities are endless.  

And being that my overall track record of having all the right ingredients for recipes is not very good, this particular recipe is quite popular in my house.   I hope you will give it a try.

Photo 2

Kitchen Sink Crispy Potato and Vegetable Cakes

Base recipe:

    • 2-3 cups of your favorite frying oil (I like canola)
    • 2 large russett potatoes grated- Place the grated potatoes in a bowl of ice water that is seasoned with 1 tsp salt.  Make sure they are fully covered with water so they don't turn brown.  Let them sit while you prepare the rest of the recipe.
    • 3/4 cup all purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/8 tsp garlic powder
    • 1 small onion grated
    • 2 eggs

 Now this is where all the vegetables come in.  You can omit or add any diced vegetables you want.  Just use about 1/4 cup of whatever vegetables you choose.  You will want to stick with vegetables that do not have a lot of water in them.  Some suggestions: spinach, jalepeno peppers, mushrooms, parsnips, cauliflower, taro, green beans, even diced apples for a different taste.  

This is my favorite combo: 

    • 1/4 cup shredded carrots
    • 1/4 cup frozen sweet corn kernels- thawed
    • 1/4 cup chopped kale
    • 1/4 cup green and/or red bell pepper- diced
    • 1/4 cup chopped broccoli
    • 1/4 cup shredded zucchini

Photo 1

Add oil to a shallow pan and heat to 400°. 

In a small bowl, combine the flour, baking powder, salt and garlic powder together.  Place the onion, eggs and your combination of vegetables (minus the potatoes) in a large bowl and lightly stir them together.  Stir in the flour mixture.  Drain the potatoes squeezing out as much water as possible and stir them into the vegetable/flour mixture.  

Using your fingers, an ice cream scoop or  a spoon, scoop a small amount of the mixture and very carefully place it in the hot oil.  You can press it down slightly with a spatula, but I like to leave it as loose as possible to give it a more crispy texture.  Add about 4 more cakes to the oil (depending on your pan size) in this manner stirring the mixture in the bowl between each scoop so you get a good combo in each one.  

Flip the cakes in about 4-5 minutes or when you notice that they are starting to turn golden brown. Fry them for an additional 3-4 minutes or until they are golden on both sides.  Remove from oil and drain on paper towels.  Repeat in batches until all your batter is gone.

If you love to dip just about everything like I do, here's a great dip that tastes awesome with these cakes.  Mix the following ingredients together: 1 cup plain Greek yogurt, 1 Tbsp onion flakes, 1 tsp chopped chives, 1/4 tsp garlic powder, 1/8 tsp cayenne pepper, salt and pepper and you will have a slightly spicy yogurt dip to serve along side these beauties.

You can serve these warm or at room temp which makes them great for big parties.  They freeze very well, too, so make some now to have for next that Big Game coming up on February 2nd.  Please be sure to check out all the other awesome recipes my blogging buddies are sharing for the Big Game, too.  Between us all, we have come up with 14 recipes to make sure your tailgating (or couchgating) party has all the right stuff.