Hi hi... here is the snack for MFM #9 that is hosted by
Nana.
This is a very common snack in Australia (at least in Melbourne). It is same as banana fritters and fried tofu in Indonesia. You will find at the fish and chips shops, some take away shops and may be still even at the school canteen. I am not sure whether the school kids still can have it at school as the government is campaigning about eating healthy food. This snack is sometimes called with a different name at the other state or the other countries.
It's easy to make! The only thing is that I cannot make it as big as the potato cake from the take aways. I'm not sure how the assemble the potatoes to a big potato disc and not to make the texture mashed potato like.
Anyway, here is my way to make the potato cake for the first time. I'm not going to lie that it is a nice potato cake. It definitely still need some improvements. I hate the smell of that eggy batter 
Ingredients:
3 potatoes, peeled and sliced about ½ cm with a mandolin
2 Tbsp plain flour for dusting
Oil for frying
Batter
1 cup plain flour
¼ cup tapioca flour
¼ tsp white pepper
¼ tsp garlic powder
½ tsp salt and some extra to sprinkle
½ tsp baking powder
¼ tsp baking soda
1¼ cups water
1 egg, omit if crunchy crust is desired
Methods:
- Soak the sliced potatoes in water while slicing the other potatoes
- Drain the water and dry the potato with a towel or a paper towel
- Make the batter
- Heat the oil with moderate heat
- Put the dusting flour in a bag and put potatoes. Tie the bag and shake them!
- Dip the sliced potato one by one into the batter and fry in the oil
- Fry until the fried potatoes are slightly yellowish. Drain and put on the paper towels
- Cook until half batch is done. Then, refry the potatoes to give crunchier crust. Repeat the steps with the remaining potatoes.
- Sprinkle some salt and serve hot
Improvement Needed:
1. The oil needs to be cooler when frying the cakes. They got dark too fast.
2. The batter would have better texture without the egg.
3. I think the slice potatoes should be blanched so that they would be softer and does not need long fying time. Otherwise, the colour of the batter can be too dark.
