Potato mini pancakes with young garlic and green onion

Potatoes – 750 g
Green onions, chop – 2 tablespoons
Young garlic (white and green parts), cut – 3 tablespoons
Salt – ½ tsp
Oil for frying
24 leaf parsley

Peel and grate the potatoes. Put in cheesecloth and hang on the bowl, or press down sinker to remove as much liquid.
After a minute or two drain Cramaille should gather at the bottom of the bowl. Carefully pour off the liquid starch and mix with grated potatoes, chopped garlic, onion and salt.
Heat a tablespoon of oil over medium heat in a frying pan. Put a tablespoon of mixture feedback Toroni spoons press and form a pancake. Gently push the leaf of parsley on top. Fry on both sides until crisp. Serve warm with any sauce.

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