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Step 1

Large hole box grater or food processor, process 2 1/2 lbs peeled ruset potatoes and 1 medium yellow onion. Toss with 1 1/2 tsp slat, in 2 bathes pile in clean dish towel and sqeeze out excess liquid. Transfer to a mixing bowl and mix with 3 large eggs, 1/4 c potatoe starch and 1/2 tsp baking powder. In large non stick skillet heat 1 c vegetable oil over medium heat. When added they should sizzle. Make in batches and drop 2 tbsp mixture and flatten. Cook until golden, about 4 minutes. Drain on paper towels, can put in 250 degree oven to keep warm. Top them with whatever, can drizzle with honey and top with pomegranate seeds, creme fraiche with pear and cinnamon, horseradish and salmon and chives. WE TRIED THIS 1/7/13 AND QUITE GOOD, KIDS LOVED THEM, NEED TO COOK VERY LONG, PUT SMALL AMOUNT IN AND WERE QUITE WET SO MAYBE LESS STARCH WATER.


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