Ingredients:

  • 2 lbs Russet potatoes
  • 1 large yellow onion
  • 2 large eggs
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1.5 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 cup high-smoke point oil for frying

Instructions:

  1. Using the large holes of your box grater, shred the 2 lbs of Russet potatoes into a large bowl.
  2. Grate the 1 large yellow onion directly over the potatoes. Wait until the potato turns slightly pink; the onion juice will actually help slow down the oxidation (browning).
  3. Sprinkle the 1.5 tsp of fine sea salt over the mixture. Let it sit for 10 minutes until a pool of liquid forms at the bottom.
  4. Transfer the mixture to a clean tea towel. Gather the corners and twist with all your strength. You should see at least a cup of murky liquid come out.
  5. Pour that liquid into a glass and wait 2 minutes. Pour off the water but keep the thick white paste at the bottom — that’s pure potato starch! Add it back to your dry potato mix.
  6. In a separate small bowl, beat the 2 large eggs, 3 tbsp flour, 1 tsp baking powder, and 0.5 tsp pepper.
  7. Fold the egg mixture into the dried potatoes. Mix until every shred is lightly coated and no dry flour remains.
  8. Add 0.25 cup oil to your skillet over medium high heat. Drop a tiny piece of potato in; it should sizzle immediately and vigorously.
  9. Spoon about 1/4 cup of batter per pancake into the pan. Flatten slightly with a spatula. Fry for 3-4 minutes until the edges are dark mahogany and crisp.
  10. Carefully flip and cook the other side for another 3 minutes until the center feels firm and the exterior is shattering.
  11. Transfer to a wire rack set over a baking sheet.