- Potatoes (large) 4
- Flour 00 2 tablespoons
- Rosemary 2 sprigs
- Fine salt to taste
- Black pepper to taste
FOR FRYING
Olive oil to taste.
FOR FRYING
Olive oil to taste.
Wash and peel the potatoes, then slice them into filets (if you have it, you can use a grater) and place them in a bowl. Add a couple of tablespoons of flour, the coarsely chopped rosemary needles, and stir to combine the ingredients.
Add the pepper and salt. Pour a couple of fingers of oil into a pan and heat it (180°), then take the mixture by spoonfuls and place them in the hot oil, mashing the pancake with the tines of a fork. Brown the pancake on both sides and then set it to drain off excess oil on paper towels. Serve the crispy potato pancakes while still hot.
Source: https://ricette.giallozafferano.it/Frittelle-croccanti-di-patate.html
