Crics

I learned how to make crics with my french mother, Babette. “Cric” probably doesn’t sound particularly French, and that is probably because a cric is something completely Lyonnais. Basically they are fried potato cakes, but on an other level, and in my opinion, they are one of the most comforting things in the world to eat. To make a batch of crics peel and grate 4-5 medium sized old potatoes. Babette stressed to me, and then later to my french professor who came over for dinner one night, the importance of using old, even a little squishy, potatoes. I am sure there is some chemical, scientific reason for this, but all I know is I am lucky to work in an organic produce shop where I can take all the gosh darn squishy potatoes I like. After you grate the potatoes squeeze all the liquid you possible can out, trust me, water and hot oil are not best friends. Then grate in 3-4 large cloves of garlic. Mix in one large egg, salt and pepper. Heat about 3/4 inch of vegetable oil in a skillet over medium high heat. Use the spatula to form you crics, just pile on some of the potato mixture and squish it to the spatula with your hand. To place the cric in the oil, gently push it off the spatula into the pan. Let the crics cook for 4 minutes on each side.

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