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Description
Grate
the potatoes into a sieve, using the coarse grate. From time
to time squeeze the potatoes to push out as much water as
possible. Grate the onions using the fine part of the grater
and add them to the potatoes. Put the mixture into a bowl
and add seasonings. Depending on how wet the mixture is, add
enough flour to make a sticky doughish consistency. Pour oil
into the frying pan, when oil is very hot, take a large tablespoon
full of the potatoes and put in to the oil and press into
small flat cakes. Fry until golden brown and flip to brown
the other side. They should be golden brown on both sides.
They are traditionally served with applesauce and very dark
bread (pumpernickel).
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