My first year of college, I went shopping with my mom at IKEA for some kitchen and bedroom things. We saw this cookbook for like $5 and bought it for me. I’ve been using recipes from it a lot.
The summer of my freshman year, mom and I tried one recipe: Carrot and Potato Rosti. I really liked it.
Flashfoward 4 years. Our married student ward of church was doing a “Guess Who’s Coming to Dinner” activity. We were each told to either bring an entree, a side dish, a salad, or a dessert. Justin and I were assigned a side. I wanted to be fancy and unique, so I pulled out this recipe again.
Justin loved it! He requested it for dinner again, therefore, I made it again for him tonight. I’ve changed the recipe just a little bit from the book.
4 medium-large carrots
2 medium russet potatoes
2 egg yolks
2 tbsp flour
a little bit of minced onions
pepper, salt, nutmeg
First, you coarsely grate the carrots and potatoes an dry this out…Try wringing them out with napkins/paper towels…then let them sit for about 30 minutes to dry. Mix it together with the rest of the ingredients in a bowl. It’s easier to mix with your hands, so take off your rings!!!
Have a pan with oil heated on medium-high. Grab a small handful of this mixture and squeeze it together. You may want to sprinkle flour on your hands to form it better. Squeeze it and flatten it, then carefully lay it in the oil.
Let it fry for about 3-4 minutes, then flip. Take it off when both sides are brown and crispy. Place it on a plate with napkins to soak up the excess oil dripping off it.
Enjoy! They’re great!