Ingredients:

  • 1 kg Russet potatoes
  • 1 large yellow onion
  • 2 large eggs
  • 3 tbsp all-purpose flour
  • 1 tsp fine sea salt
  • 0.25 tsp freshly grated nutmeg
  • 0.5 cup neutral oil for frying

Instructions:

  1. Peel the potatoes and the onion. Using the medium side of a box grater, grate both into a large bowl. The onion juice will help prevent the potatoes from oxidizing.
  2. Transfer the grated mass into a clean kitchen towel or cheesecloth. Twist and squeeze aggressively over a bowl to remove as much liquid as possible until the potato mass is dry.
  3. Let the squeezed-out liquid sit for 2 minutes. Carefully pour off the brownish water, leaving the white, chalky potato starch at the bottom of the bowl.
  4. Add the dried potato-onion mixture back into the bowl with the starch. Incorporate the eggs, flour, salt, and nutmeg. Mix until a cohesive batter forms.
  5. Heat 1/4 inch of oil in a heavy-bottomed skillet over medium-high heat. Place large spoonfuls of batter into the pan, flattening them into discs.
  6. Fry for 3-5 minutes per side until mahogany-colored and crispy. Transfer to a wire cooling rack to maintain crispness before serving.