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Thursday, June 20, 2024

Grated Potato Pancakes
Serves 4


1 pound boiling potatoes, peeled and coarsely grated
2 extra-large eggs
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup extra-virgin olive oil


Place the potatoes in a colander over a plate for 2 hours. Squeeze dry and pat with paper towels; the potatoes will have darkened. In a medium bowl, beat the eggs; fold in the potatoes, flour, and salt. Heat a 12-inch skillet over a medium-high flame and add the olive oil. After 3 minutes, drop in 4 spoonfuls of the potato mixture about 1 inch apart; half of the mixture will still be in the bowl. Fry until golden on the bottom, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes.

Remove with a slotted spatula to a plate lined with paper towels and blot dry. Fry the remaining potato mixture in the same manner in the olive oil left in the skillet. Serve hot.

(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)
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