Potato Scallion Fritterra - From Bert Greene

This recipe is from Bert Greene's Greene on Greens.  Funny how you can have a whole cookbook and basically keep it for one recipe.
 Fritterra doesn't seem to mean anything, but I guess the idea is it's between a pancake and a fritter. I prefer these to latkes - they are a good winter side dish or make a light meal if you serve soup + salad.  He relates that he learned the recipe from an Israeli cab driver.  Sounds plausible~


1 bunch scallions, trimmed and chopped into 2" sections

2 Yukon gold potatoes (or russet), large but not huge, boiled.  

2 eggs

1/4 t nutmeg

salt, pepper

1/4 c. bread crumbs (or matzah meal + seasonings)

oil for frying
* you could also add chopped spinach, grated carrot, or any other fresh vegetables that appeal.

1. Boil the potatoes.  It's best do this ahead, so they're easy to peel later.  The skin will just pull off.

2. In a medium microwave-safe bowl, add a little water to the chopped scallions and microwave ~ 2 minutes.

3. Add the potatoes, pulling of the peel, to the scallions.  Use a potato masher, and add the two eggs, seasonings, and breadcrumbs. 

4. Heat oil in a large non-stick frying pan.  Drop by large spoonfuls.  Once they've browned, flip them over and flatten them with a spatula.