– Large russet potatoes; I used 4, peeled and grated.
– 1 small finely chopped onion.
– 2 minced garlic cloves.
– 2 large eggs, lightly beaten.
– 1/4 Cup.Of all-purpose flour.
– 1 Tsp.Of baking powder.
– 1 Tsp.Of salt.
– 1/2 Tsp.Of black pepper.
– 1/2 Tsp.Of paprika.
– 1/4 Tsp.Of cayenne pepper (optional, for added heat).
– 2 Tbsp.Of chopped fresh parsley or chives.
– Vegetable oil, for frying.
– Sour cream or Greek yogurt, for serving (optional).
– Lemon wedges, for serving (optional).
PREPARATION:
I think this is the tastiest version of this stew I’ve ever made; it’s so good!
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I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
