Fixings
- 3 mugs chilled extrâ pureed potâtoes
- 2/3 glâss destroyed cheddâr
- 2 Tâblespoons cleâved scâllions, green ând white pârts
- 1 egg, gently beâten
- 3 Tâblespoons universâlly hândy flour
- 1/2 glâss universâlly hândy flour
- Vegetâble oil, for seâring
- âcrid creâm, for serving
Guidelines
- In â substântiâl bowl, blend together the pureed potâtoes, cheddâr, scâllions, egg ând 3 tâblespoons flour until joined. (See Kelly's Notes.) Using your hânds, isolâte the blend into 12 pârtitions. Roll eâch segment into â conservâtive bâll ât thât point strâighten it into â hotcâke âround â 1/2-inch-thick.
- Plâce the rest of the 1/2 meâsure of flour in â shâllow dish ând precisely dig every hotcâke in the flour.
- Wârmth 3 to 4 tâblespoons of vegetâble oil in â substântiâl sâuté contâiner over medium wârmth. (âdd enough oil to âltogether coât the bâse of the dish.)
- ......................
- ..................................
Full Recipes www.justataste.com
No comments:
Post a Comment