INGREDIENTS
3 Large Potatoes, peeled
1/4 Cup Plain Flour
Salt and pepper to taste
LET’S PUT IT ALTOGETHER
1. Onto a flat baking tray grate the raw potato using the large hole grating side. Make sure you carefully spread the grated potato on the tray making sure not to clump it together.
2. Dust the plain flour over the potato.
3. Sprinkle with and salt and pepper.
4. Preheat a large fry pan with some light olive oil – enough to shallow fry the rostis.
5.in your hand bring the potato together to form a golf ball size mound. Place onto the hot oil and flatten gently with a “egg flipper” to spread the mix out to form the circle.
6. Cook for about 3 minutes on each side or until golden brown in both sides. Place onto some paper towel once cooked to absorb the excess oil.
7. Repeat until all the mix is used up.
You can add other grated vegetables such as carrot, zucchini (peel first to disguise from the kiddos), sweet potato, onion and garlic.
Add herbs to add extra seasoning.
MAKES APPROX 8
Is this raw potato ?
Hi Leonie yes it is.
It is very quick potato rosti recipe and It can be served for breakfast also.
Do you have to squeeze out the excess moisture before sprinkling the flour?
Yes you do, otherwise it will be a gluggy mess not a crunchy rosti.