Serves: 4
I made these a few years ago and really liked them. Although simple, they taste quite different to any potato fritter I’ve had before. I think grating raw potato and frying it really brings to light quite a unique flavour, which is really delicious! I try to use as little oil in this as possible because the shredded potato tends to soak up a lot of oil. I’ve only ever used raw potato for this, but you can also try par-boiling the potatoes first, then grating and frying them. Good as an accompaniment [in place of rice or pasta] or for Sunday brunch with fresh salad. You can try the following recipe with other root vegetables such as sweet potato or taro [suran]…what ever is on hand! Let me know how your version turns out!
Ingredients:
4 medium potatoes peeled and grated.
Salt and pepper to taste
Oil for frying
Optional: Pinch chilli flakes/ paprika/ minced garlic
Method
Grate potatoes and wash under cold running water to remove excess starch. There will still be enough starch remaining to hold the shredded potato together in the pan.
Add salt and pepper to grated potatoes.
Shape into small, flat rounds [ or alternatively into one big pancake which you cut into wedges once cooked] and place in a lightly oiled pan.
Fry on both sides until cooked all the way through. [You could also experiment cooking them in an oven. Lightly grease a tray with butter or oil and cook rosti for 10-15 minutes, turning once].
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