Ingredients:

  • 1 kg Russet potatoes, peeled
  • 1 medium yellow onion
  • 1 tsp lemon juice
  • 2 large eggs, lightly beaten
  • 0.25 cup all-purpose flour
  • 1 tsp sea salt
  • 0.5 tsp black pepper, freshly cracked
  • 0.5 cup neutral oil for frying
  • 1 tbsp Schmaltz (optional)

Instructions:

  1. Coarsely grate the potatoes and onion into a large bowl. Immediately transfer the mixture to the center of a clean kitchen towel. Twist and squeeze aggressively over a bowl until no more liquid drips out. Retain the liquid.
  2. Let the expressed potato liquid sit for 2 minutes until a white sediment forms at the bottom. Carefully pour off the top layer of brown water, leaving the thick, white potato starch at the bottom.
  3. Add the squeezed potato and onion mixture back into the bowl with the recovered starch. Add the beaten eggs, flour, salt, pepper, and lemon juice.
  4. Mix by hand until the flour is hydrated and the mixture feels tacky and holds its shape.
  5. Heat 1/4 inch of oil (and optional schmaltz) in a cast iron skillet over medium-high heat. Drop spoonfuls of the mixture into the hot oil, flattening slightly.
  6. Fry until the edges are deep mahogany and shattering-crisp, then flip and cook the other side. Transfer to a wire cooling rack to maintain texture.