Ingredients:
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Peel* two medium PEI potatoes (*you can leave the skin on if they’re “new”)
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1/2 small onion
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1 egg
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Summer savory 1/4 to 1/2 tsp. (depending on taste)
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Salt & Pepper to taste
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ADL Butter for cooking
Directions:
Using the grating blade on your food processor and put in the onion and potatoes. Once grated, take the mixture and place on a clean dish cloth. Rinse the mixture under cold water, then wring the cloth until the mixture is dry. Do this a second time, so that you get rid of all the starch & your beignets will not darken.
Take the potato mixture, place in a bowl. Add the egg, summer savory, salt & pepper. Mix with a fork, making sure that the egg is completely blended in the mixture.
Heat one medium skillet over med-high heat. Add enough good ADL butter to coat the bottom of the pan. Place just enough of the mixture in the pan, so that you have enough room to flatten it to make a beignet. The beignet should be thin like a pancake and can be as large around as you like. Cook until golden brown, then flip and cook the other side. You may need to add more butter depending on your pan.
It takes about 10-15 minutes to cook. Makes two dinner-sized beignets. You can easily double or triple this recipe.