Rårakor med Gräslök

 

 

 

To serve 4:

 

4 medium-sized baking potatoes

2 tablespoons chopped, fresh chives

2 teaspoons salt

Freshly-ground black pepper

2 to 4 tablespoons butter

2 to 4 tablespoons vegetable oil

 

Peel the potatoes and grate them coarsely, preferably into tiny slivers, into a large mixing bowl. Do not drain off the potato water that will accumulate in the bowl. Working quickly to prevent the potatoes from turning brown, mix into them the chopped chives, salt and a few grindings of pepper.

 

Heat the butter and oil in a 10- to 12-inch skillet over high heat until the foam subsides[, then reduce heat to medium-high]. the pan must be very hot, but not smoking. Using 2 ablespoons of potato mixture for each pancake, fry 3 or 4 at a time, flattening them with a spatula to about 3 inches in diametre. Fry each batch over medium-high heat for 2 or 3 minutes on each side, or until they are crisp and golden. Add more butter and oil, if necessary, after each batch.

 

I've never been able to make them work, however. Without some sort of binder---flour, matzoh meal, egg---mine just fall apart.

 

I suspect the secrets are 1. to use a very starchy potato, and, 2. to include a lot of the water, so that the dissovled starch acts as a cement.

 

Let us know how they work out for you.