1 1/2 lb Potatoes
Salt & pepper
1 Orange (grated zest only)
6 Juniper berries (or more)
Butter or oil
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. Source:
Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias
