Rinse the potatoes thoroughly and boil them in salted water with the skin on. Then peel and press through a potato ricer while still warm. Knead thoroughly with the remaining ingredients. Shape the dough into 16 oval pancakes (about 6 cm long). Fry in portions in hot fat on both sides on medium gas flame until golden brown. Bring to the table hot. Garnish: Fruit compote, powdered sugar
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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