1 lb russet potatoes, about 2 medium or 3 small
1/2 medium onion
3/4 tsp kosher slt, plus more to taste
ground pepper
ground nutmeg
1 large egg
1/4 cup vegetable oil, for frying
Optional: applesauce, parsley and sour cream for serving
Wash, peel, and coarsely grate the potatoes
Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
Add the potatoes back to the starch.
Grate the onion over the potatoes.
Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
Heat the oil over medium-high heat in a large nonstick skillet until it begins to shimmer.
Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.
* Freezes well
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