Potato pancakes (Latkes) are a simple and tasty side dish. Easy to make and can be frozen to cook later. I like them with a little onion or chives.
Serve them with a good applesauce and sour cream or creme fraiche.
2 large baking potatoes
2TBLS finely grated onion or snipped chives
1 extra-large egg, beaten
2 TBLS all-purpose flour
Peel the potatoes and grate them on a box grater or in food processor with the grating attachment. Wrap the grated potatoes in a paper towels and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a TBLS or two of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
***To make the clarified butter, slowly melt 4 TBLS butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.