Potato pancakes with juniper
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes |
| Salt & pepper | ||
| 1 | Orange (grated zest only) | |
| 6 | Juniper berries (or more) | |
| Butter or oil | ||
Directions
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