Ingredients
Equipment
Method
- Scrub the potatoes, pat dry, and grate them using a box grater or food processor.
- Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible.
- Grate the onion and add it to the drained potatoes.
- In a large mixing bowl, combine potatoes, onion, and beaten eggs; stir until evenly coated.
- Sprinkle flour, salt, black pepper, and garlic powder over the mixture and fold gently until the seasonings are evenly distributed.
- Heat the vegetable oil in a 12-inch skillet over medium-high heat for about 3 minutes until the oil shimmers.
- Scoop roughly 1/4 cup of mixture, form into a 3-inch wide patty, and carefully slide it into the hot oil; repeat, cooking 3–4 patties at a time without crowding.
- Fry each patty for 3–4 minutes per side until deep golden brown and crispy, then transfer to a paper-towel-lined plate to drain.
- Serve the swamp potatoes immediately while hot and crispy with desired toppings such as sour cream or applesauce.
Notes
For best results, squeeze the potatoes thoroughly to eliminate excess moisture, and avoid flipping the patties until a solid crust forms.