Racuchy

Racuchy (rah-hu-hy) is an interesting and unusual way of cooking potatoes. Racuchy is particularly good served with roast meat or poultry.4 large potatoes, peeled and finely grated 1 small onion, very finely chopped

Potatoes which are grated and mixed with onions and herbs, Racuchy are little deep-fried potato cakes from Poland. Serve -with roast meat.

1 egg yolk

1 tablespoon Hour

½ teaspoon dried oregano

1 tablespoon chopped fresh chives

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 egg white, stiffly whipped sufficient vegetable oil for deep-frying

Place the potatoes, onion, egg yolk, flour, oregano, chives, salt and pepper in a large mixing bowl. Stir the ingredients with a wooden spoon until they are thoroughly combined.

Using a metal spoon, fold the beaten egg white into the potato mixture. Set aside.

Fill a deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it registers 375 °F on a deep-fat thermom-eter, or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.

Carefully drop 3 or 4 tablespoons of the potato mixture into the oil and fry them for 2 to 3 minutes, or until they are crisp and golden brown.

With a slotted spoon, remove the racuchy from the oil and drain them on kitchen paper towels. Transfer them to a heated serving dish and keep hot while you fry the remaining potato mixture in the same way.

Serve the racuchy hot.