| By Lucy D'Elia | December 6, 2021 |
You’ll need…
2 large russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
Step 1: Grate the potatoes and the onion. Transfer the mixture to a clean dish towel and wring out the excess liquid.
Step 2: Transfer the mixture to a bowl and add the eggs, flour, salt, baking powder and pepper. Mix until the flour is absorbed.
Step 3: In a medium, heavy bottomed pan over medium-high heat, pour in ¼ inch of oil. Once the oil is heated (a drop of batter should sizzle) drop spoonfuls of the batter into the pan. Use a spatula to flatten them into discs. Flip once the edges are brown and crispy (around 5 minutes).. Once the other side is deeply browned, transfer to a paper towel lined plate to drain and sprinkle with salt. Repeat with the remaining batter.
Enjoy and happy last night of Hanukkah to those celebrating!
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