The season is full of twinkling lights and tinkling bells; of music that brightens yet pulls at your heartstrings. It is a time of memories that cause longing and yet memories to be made. It is a time of gathering and yet a time of missing those who gathered. Fill your glass and toast to those who are and to those who are not; to those who fill your heart and to those who have torn it apart; to those who have given you memories to cherish and to those who tried to take them away. You are raising your glass to all that has come; and to all a good night.
Ingredients:
5 potatoes - quartered lengthwise
1 egg plus 2 tablespoons milk
1 small red onion - quartered
3tbs. flour
¼ cup fresh Italian parsley - chopped
¼ tsp. black pepper
¼ tsp. salt
¼ tsp. red pepper flakes
¼ cup grated Romano or Parmesan cheese
Vegetable oil for frying
Place slices of the potatoes and onion in the food processor, using the shredding blade.
Place the shredded potato and onion in a kitchen towel and squeeze the excess juice.
Place in large bowl and add the rest of the ingredients and mix.
Place about ½ inch of oil in a large cast iron frying pan and heat.
Using two tablespoons, spoon the batter into the oil. When one side is crisp, carefully turn over and finish cooking on the other side.
Place on paper towels to drain the excess oil.
Enjoy with Love,
Catherine
HOOTIN ANNI says
Yum!! You have me drooling all over my keyboard. Seriously.
Rose Clearfield says
I love the Italian twist!
Rose says
Absolutely love these! Delish! Hugs, Rose