Yield: 6 servings
|Salt & pepper|
|1||Orange (grated zest only)|
|6||Juniper berries (or more)|
|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