Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys, but french fries, boiled or steamed new potatoes, and German potato salad are also often served.
Yield: serves 8
- 8 medium russet potatoes (about 4 lbs.)
- 1 cup flour
- 1 cup sour cream
- 1 tsp. baking powder
- 6 eggs, lightly beaten
- 1 medium yellow onion, peeled and finely chopped
- <sup>1</sup>⁄<sub>2</sub> cup clarified butter
- Peel and grate potatoes on the finest holes of a box grater into a large bowl. Add flour, sour cream, baking powder, eggs, onions, and salt to taste and stir well to combine. Transfer mixture to a sieve set over a bowl and let drain for 10 minutes.
- Preheat oven to 200°. Heat 2 tbsp. of the butter in a large skillet over medium heat. Scoop out about 1⁄2 cup of the potato mixture with your hands and squeeze it gently to remove some of the liquid (it should still be very wet). Form potato mixture into a flat pancake about 5" wide and put into skillet. Repeat with a second portion. Cook until golden brown, 5–6 minutes per side. Transfer pancakes to a rack set over a baking sheet and keep warm in oven. Repeat process with remaining butter and potato mixture. Serve with applesauce on the side, if you like.
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