Potato Pancakes with Juniper
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
orange zest
grated |
*
|
| 6 | each |
juniper berries
|
*
|
| 1 | x |
butter
or oil |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
orange zest
grated |
*
|
| 6 | each |
juniper berries
|
*
|
| 1 | x |
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.
