Cooking Instructions
1.
As you peel the
Russet Potatoes (15 cups)
, place them in a mixture of
Water (10 cups)
and
Orange Juice (1/4 cup)
to keep from browning.
2.
Into a large bowl, shred the potatoes using a box grater.
3.
Use your hand to press down on the shredded potatoes and remove the liquid. Drain as you go.
4.
Add
Eggs (4)
. Stir to combine.
5.
Season with
Ground Black Pepper (1 Tbsp)
and
Salt (1 Tbsp)
. Stir until potatoes are well-coated.
6.
Add
All-Purpose Flour (1/3 cup)
. Stir to combine.
8.
In a pan, warm
Vegetable Oil (3 Tbsp)
over medium heat. Place spoonfuls of the potato mixture into the pan.
9.
Fry for 3 minutes on each side, until golden brown.
10.
Transfer to a cookie sheet lined with paper towels to drain the excess oil.
11.
Serve with your favorite dipping sauce and enjoy!