Dehli potato pancakes with Indian spiced sour cream. New way to prep potatoes for crisping for me.

Equipment

Cast-Iron Skillet or non-stick pan Medium sized pot Ingredients

Two yukon gold potatoes One egg, beaten One tablespoon of white flour Coarse salt (sea or kosher) Freshly ground black pepper 2 Tablespoons unsalted butter 1 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon garam masala For Indian Spiced Sour Cream

½ cup sour cream ½ teaspoon turmeric ½ teaspoon garam masala ½ teaspoon red chili powder Procedure

Peel potatoes and grate with a box grater into the medium sized pot. Generously salt potatoes and fill pot with water to cover. Boil potato shreds on high for about three to five minutes, until almost cooked. Remove pan from stove and run potato shreds under cold water until they are cool to the touch. Drain. Place potatoes into a bowl and add egg, mixing by hand until the potatoes are covered. Add the coriander powder, turmeric powder, and garam masala to the bowl, stirring to incorporate it into the potatoes. Add one tablespoon of white flour and stir Melt 2 tablespoons of butter in non-stick pan or cast-iron skillet. Form potatoes into balls and squeeze out any extra liquid. Form into flattened patties about 3 inches across and place into pan. Cook over medium high heat until crispy and golden brown. About 4-5 minutes each side. Serve with Indian spiced sour cream. For Indian spiced sour cream:

Combine a half a cup of sour cream with turmeric, garam masala, and chili powder until mixed thoroughly.

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bon appetit