Ingredients:

  • 2.5 lbs Russet potatoes, scrubbed and peeled
  • 1 large yellow onion (approx. 300g)
  • 2 large eggs, lightly beaten
  • 30g Matzo meal or all-purpose flour
  • 9g Kosher salt
  • 2g Black pepper, freshly cracked
  • 240ml Neutral oil for frying

Instructions:

  1. Scrub and peel 2.5 lbs Russet potatoes and 1 large yellow onion.
  2. Use the coarse grating disk of a food processor for both. Note: Mixing them while grating helps keep the potatoes white.
  3. Transfer the mixture to a clean kitchen towel and wring out every drop of liquid into a bowl.
  4. Let the squeezed liquid sit for 2 minutes, then pour off the water, leaving the thick white starch at the bottom.
  5. Add the dried potatoes and onions back into the bowl with the reclaimed starch.
  6. Stir in 2 large eggs, 30g matzo meal, 9g salt, and 2g pepper.
  7. Pour 240ml oil into a heavy skillet until it reaches about 1/4 inch depth and shimmers. Check: A small piece of potato should sizzle immediately.
  8. Drop large spoonfuls into the oil, flattening slightly with a spatula.
  9. Cook for 3-4 minutes per side until deep golden and crackling.
  10. Move to a wire rack set over a paper towel to keep the bottoms from getting soggy.