Original recipe dated 1910
4 medium potatoes (peeled)
1 shallot or very small onion
1 tsp lemon juice
1/2 cup flour
1/2 cup milk
4 Tbls peanut oil
1 small egg
1 1/2 teaspoons baking powder
1/16 cup melted butter
1/8 teaspoon nutmeg
salt and pepper
4 Tbls schmaltz { optional }
Grate potatoes and shallot on a large-hole grater.
Splash with lemon juice and squeeze out excess water.
Mix the flour, milk, egg, baking powder and nutmeg.
Add this mixture to the potatoes,
then add the melted butter.
Heat peanut oil and schmaltz in a large skillet and
spoon a few spoons of the mixture into the skillet.
Fry until golden on the bottom side
and then flip with a spatula,
cook the same way on the other side
* note-schmaltz = rendered chicken fat
traditional side ideas :
Serve with watercress
caviar
applesauce
creme fraiche or
sour cream
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