Title: Potato pancakes with juniper
 Categories: Side dish, Vegetables
      Yield: 6 Servings
 
  1 1/2 lb Potatoes
           Salt & pepper
      1    Orange (grated zest only)
      6    Juniper berries (or more)
           Butter or oil
 
  Peel and grate the potatoes. Season with salt, pepper, the finely
  grated orange zest and the pulverized juniper berries. Divide into
  six flattened heaps and fry in batches in a mixture of butter and oil
  until golden-brown and crisp on both sides. Drain on crumpled kitchen
  paper and keep the pancakes hot (uncovered) in a low oven while you
  cook the rest. Source:
  
  Philippa Davenport in "Country Living" (British), November 1988.
  Typed for you by Karen Mintzias