Potato Latkes
Ingredients
- 2 large baking potatoes
- 1 extra-large egg, whisked
- 3 Tbsp all-purpose flour
- 1 ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp clarified butter
Method
- Peel the potatoes and grate them on a box kitchen utensil. Wrap the grated potatoes during a room towel and squeeze out the maximum amount liquid as attainable. mix the potatoes during a bowl with the egg, flour, salt and pepper. Mix well.
- Melt the butter during a massive saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for two minutes. flip the pancakes over and cook for one more a pair of minutes, or till crisp on the surface and golden brown. Serve the pancakes hot from the frypan.
- Note: to create the butter, slowly soften four tablespoons butter during a tiny cooking pan. Set it aside till the milk solids settle. Spoon off any solids that rise, then fastidiously pour off the golden liquid, discarding the opaque half within the bottom of the pan.
