Ingredients
1 1/2 pounds TSFF Vivaldi potatoes
3 tablespoons chopped TSFF Green Garlic (white and light green parts only)
2 tablespoons chopped chives
1/2 teaspoon salt
Vegetable oil for frying
24 flat-leaf parsley leaves, or celery leaves if you froze any of ours
Dipping sauce to serve (recipe below)
Dipping Sauce
3 tablespoons soy sauce 1 tablespoon rice vinegar 1/2 teaspoon sugar (optional)
Combine all ingredients in a small bowl.
Instructions
I recommend scrubbing, but not peeling the Vivaldi, but the original recipe calls for peeling them. Whichever you choose the next step is to finely grate the potatoes with a Microplane or the small holes of a box grater.
Place the potatoes in a fine-mesh strainer over a bowl and press with the back of a spoon to drain as much liquid as possible. (Alternatively, you can wrap the grated potatoes in a tea towel or fine cheesecloth and wring out all the water into a bowl.)
After a minute or two, the starch will settle to the bottom of the bowl. Carefully pour away the liquid and mix the starch with the grated potatoes, green garlic, chives, and salt.
Heat a tablespoon of oil in a skillet over medium heat. Drop a tablespoon of the potato mixture into the pan, using the back of a spoon to flatten and shape it into a 1/4-inch-thick pancake. Gently press a parsley (or Celery) leaf into the top. Cook until the bottom turns crisp, then flip over with a spatula and continue cooking until crisp.
Repeat process with the rest of the mixture and add more vegetable oil to the pan as needed.
Serve warm or at room temperature with dipping sauce.