Ingredients: (Use locally-grown!)
5 potatoes (substitute chokes for half or more of the potatoes)
1 tsp salt
¼ tsp pepper
¼ – ½ cup all-purpose flour or gluten-free flour mix
Oil for frying
1. Grate the chokes and potatoes, immersing them in water as you go (this prevents discoloration from oxidation).
2. Dice onions very fine; using a food processor is best.
3. Drain both the onion and the potato/choke gratings: wring out the excess water (I use a clean dish cloth).
4. Begin heating the oil in a large, deep frying pan over medium-high heat.
5. Put choke/potatoes, onion, eggs, salt, pepper, flour (and herbs if you want them) into a bowl and mix well.
6. Take ½-1 cup size amounts of the mix and form into balls or patties; carefully drop into the hot oil. Flatten.
7. Fry for several minutes on each side until golden brown and cooked through. You want a nice crispy crust that holds together.
8. Remove from oil and drain on rack or paper towels.
9. Keep warm in the oven until all are fried.
10. Serve with home-made local island applesauce or a nice yogurt (or sour cream) and herb dip. Yum!
from Sandy Strehlou