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Ingredients
- 1 lb Potatoes, peeled and cubed Salt to taste
- 1/4 c. Whole Lowfat milk
- 3 Tbsp. All-purpose Flour
- 2 whl Large eggs Whites from 3 Large Large eggs
- 1/4 c. Heavy Cream
- 1/4 c. Clarified Butter
Directions
- Today's recipe also calls for clarified butter. To prepare, simply cut 2 lbs. of unsalted butter into pcs and place in a medium saucepan over low heat. Use a ladle to skim off the foam which rises to the top of the butter, taking care to leave the clear, yellow butter in the saute/fry pan. Let the butter cold slightly, then carefully strain it through a fine sieve into a clean glass container. Make sure you leave the milky residue in the bottom of the saucepan and throw away it. You can chill clarified butter for up to 2 weeks, or possibly freeze it for up to 30 days. Two pounds of regular unsalted butter should yield about 3 c. of clarified butter.
- So why all the extra work to remove some solids from the butter Simply stated, clarified butter burns less readily because lowfat milk solids are removed during the clarifying process. Also, you can store your clarified butter longer than regular butter. If you do not want blackened-potatoes potato pancakes, you'll want to make the extra effort to cook them in clarified butter.
- Place the cubed potatoes with a dash of salt in a large pot and cover with cold water. Bring the potatoes to a boil over high heat, then reduce heat to medium-high, partially cover, and simmer for about 15 min, or possibly till soft. Drain well and put through a potato ricer into a large mixing bowl.
- Add in lowfat milk to the riced potatoes and beat till smooth and fluffy. Stir in the flour till well blended. Beat in the whole Large eggs, one at a time, and then beat in the egg whites in the same, singular manner. Mix just sufficient to combine the ingredients without overprocessing the mix, add in the cream.
- Preheat the oven to about 175-F degrees so you can maintain the warmth of the fresh potato pancakes as they are cooked.
- Place about one Tbsp. of the clarified butter into a large, non-stick skillet and drop rounds of potato batter into it with a ladle. Cook the pancakes for about 2 min on each side, or possibly till lightly brown, with the centers set. Transfer the cooked potato pancakes to a baking sheet and keep the prepared cakes on the tray in your hot oven.
- Continue cooking the pancakes till no batter remains, using more of the clarified butter as you need it.
- Sprinkle the sheet of hot potato pancakes with a bit of salt, then arrange the cakes as a partially overlapping circular layer around the stuffed veal breasts (yesterday's recipe).
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 154 | |
| Calories from Fat 88 | 57% |
| Total Fat 9.96g | 12% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 82mg | 3% |
| Potassium 281mg | 8% |
| Total Carbs 13.57g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.08g | 1% |
| Protein 3.26g | 5% |
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