Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Potatoes |
\N \N | Salt & pepper |
1 \N | Orange (grated zest only) |
6 \N | Juniper berries (or more) |
\N \N | Butter or oil |
Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source:
Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias