Time: 20 min.
Complexity: easily
Servings: 2

You'll need just four basic ingredients (plus a little salt and black pepper) to make these golden potato pancakes. To ensure they're crispy and fluffy, squeeze as much water out of the grated potatoes as possible. Serve with sour cream.

Ingredients:

• 2 large high-starch baking potatoes - These are usually potatoes with thick, brown skins.
• 1 very large egg, beaten
• 3 tbsp. premium flour
• 1 and 1/4 teaspoons coarse salt
• 1/4 tsp freshly ground black pepper
• 3 tablespoons of ghee

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, ghee, eggs

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Preparation:

Step 1
• Peel the potatoes and grate them using a grater with large holes. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and black pepper. Mix well.
Step 2
• In a large skillet over medium heat, melt the ghee. Drop the potato mixture into the hot oil, 1 tablespoon at a time, forming thin pancakes, and fry for 2 minutes.
Step 3
• Flip the pancakes and cook for another 2 minutes, or until crispy and golden brown on the outside. Serve hot from the pan with sour cream.
  
  Ghee:
  
  To make ghee, slowly melt 4 tablespoons of butter in a small saucepan. Set it aside until the white solids settle. Use a spoon to scrape off any solids from the surface, then carefully pour off the golden liquid, leaving the solids at the bottom of the pan.

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