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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.


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


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.