JAMALATKA

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This savory treat uses the preserves in a unique way AND the flavor profile on point--the strawberry, potato and onion marry together in little spoonfuls that are lovingly fried until crispy and delicious.
Ingredients
2 large Russet Potatoes (or about 1 pound) 2 large eggs 1/2 cup all purpose flour 2 teaspoons salt 1 teaspoon baking powder 1/2 teaspoon black pepper Oil for frying 1 large red or yellow onion 1/2 jar of Fredericksburg Farms Old Fashioned Strawberry Preserves 1/2 cup fresh strawberries Cinnamon as desired
Instructions
In a food processor, grate potatoes and onion. Pat down excess liquid with paper tower. In large bowl, add eggs, flour, salt, baking powder, pepper and 1/4 cup strawberry preserves. Put oil in pan, set on medium high heat, drop batter by heaping tablespoon into the pan and add a 1/2 teaspoon of strawberry preserve on top of each dollop and flatten each into discs. After about 5 minutes when edges are brown and crispy, flip. Add another 1/2 teaspoon of strawberry preserve on top of each. Remove from heat and let cool on a paper towel. Sprinkle with salt and cinnamon to taste. Serve with fresh strawberries.

Ingredients