Ingrients & Directions
1 1/2 lb Potatoes 6 Juniper berries (or more)
Salt & pepper Butter or oil
1 Orange (grated zest only)
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.
Yields
6 servings