Buttery Fried Potato Latkes

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In my opinion, there is nothing better than butter.  I have always believed in the slogan that Butter is Better! I use butter whenever I can to give my (dairy) food that extra boost of creamy, buttery flavor. In honor of Chanukah, I thought I’d try experimenting by frying my latkes in butter.  The results were spectacular. I partnered up with Breakstone’s Butter to bring you this fabulous dairy latke recipe. #ad #sponsor

Cook’s note: you must keep an eye on the butter as it does burn faster.  Adding a drop of oil slows down the smoking point of the butter without affecting the buttery flavor.

Buttery Potato Latkes

6 Yukon Gold potatoes, shredded

1 Tablespoon salt

2 tablespoon grated parmesan cheese

2 tablespoon oil

1/2 stick Breakstone’s Butter

 

Heat a large frying pan on medium heat and add the butter and oil to slowly melt the butter.

Mix the potatoes, salt and cheese in a medium bowl.

Once the butter has melted, and a take cup measure of the potato mixture and squeeze it dry with your hand to release all the water.

Place the potatoes in hot butter and fry for about 5 minutes on each side or until golden brown.

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