Lefsa
By Grandsunset
Rate this recipe
2.7/5
(12 Votes)
0 Picture
Ingredients
- 5 C whole milk
- 2 1/2 t salt
- 1 stick butter
- 3 3/4 C potato flakes
- 1 t baking powder
- 4 C flour
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat milk, salt, and butter until 180 degrees.
Step 2
Mix in potato flakes.
Step 3
Chill 8 hours or overnight.
Step 4
Mix into potato mixture baking powder and flour. (Add more or less flour if dough is too sticky or stiff. Add water 1 T at a time if too stiff.)
Step 5
Roll into 1 1/2 inch balls. Roll balls out on floured surface until thin.
Step 6
Brown on hot griddle turning once.
Step 7
Serve with butter and jam.
Step 8
Refrigerate leftover Lefse.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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