Recipe:
Ingredient Amount
Russet Potatoes, peeled 2 lbs (approx. 4 large)
Medium Onion, grated/finely minced 1
All-Purpose Flour $1/4$ cup
Eggs, beaten 2 large
Baking Powder 1 tsp
Salt and Pepper To taste
Vegetable Oil (for frying) $1/2$ cup (or more)
Instructions:
Prep Potatoes and Onions: Grate the potatoes and onion using a box grater or food processor.
Squeeze Out Moisture: This step is crucial for crispiness. Place the grated mixture in a clean kitchen towel or cheesecloth and wring out as much liquid as possible over a sink or bowl.
Mix Batter: In a large bowl, combine the dry potato/onion mixture, eggs, flour, baking powder, salt, and pepper. Mix until just combined.
Fry: Heat the oil in a large skillet over medium-high heat until it shimmers and a small drop of batter sizzles immediately.
Form and Cook: Scoop about $1/4$ cup of the mixture and gently flatten it into a 3-inch disc in the hot oil using a spatula. Do not overcrowd the pan.
Flip and Serve: Cook for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels and sprinkle with extra salt before serving.
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