Ingredients:

  • starchy potatoes, peeled
  • medium yellow onion
  • large eggs
  • all-purpose flour
  • fine sea salt
  • black pepper
  • ground nutmeg
  • neutral oil for frying

Instructions:

  1. Use the coarse shredding disc of a food processor or a box grater to grate the peeled potatoes and onion together into a large bowl.
  2. Transfer the grated mixture into a clean kitchen towel or cheesecloth. Twist and squeeze the cloth over a bowl with maximum force to remove as much liquid as possible. Set the dry potato-onion mixture aside.
  3. Allow the extracted liquid to sit for 3 minutes. Carefully pour off the liquid, keeping the thick, white potato starch settled at the bottom of the bowl.
  4. Add the dry potato mixture, eggs, flour, salt, pepper, and nutmeg to the bowl with the reclaimed starch. Mix thoroughly until a cohesive batter forms.
  5. Heat 1/2 cup of neutral oil in a large cast iron skillet over medium-high heat. Ladle the batter into the hot oil in small batches, flattening them with the back of a spoon.
  6. Fry for 3-4 minutes per side until deep golden brown and crispy. Transfer to a wire cooling rack to prevent sogginess.