One may, eliminating the flour and the olive oil, make thin pancakes from this batter, cooking them as for flat omelets in butter, olive oil, or a mixture, as one prefers, but keeping them for longer over a lower flame, covered until tossing and finished uncovered, so that each side is crisply golden. They should be eaten hot from the pan and it is impractical to prepare them for more than 2 or 3 people. A salad of wild or other slightly bitter greens would complement them handsomely.
Poor-quality potatoes often exude a dismaying quantity of starchy liquid after being shredded in this way. Should this happen, press them against the side of the mixing bowl, pouring off excess liquid, before adding the other ingredients.
Sprinkle the potatoes with the flour and the seasonings, add the egg and the oil, beat the egg with a fork, then stir thoroughly until the potatoes are in a suspension of well-blended batter.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.