I still use russet potatoes, but no longer bother peeling
them. And instead of the food processor, I grate everything by hand on a box
grater…wearing goggles. I’ve changed up the quantities a bit as well, but
otherwise, the ingredients are the same.
Coarsely grate a pound of potatoes and a large onion into a
bowl. Add three tablespoons of flour, a half a teaspoon of baking powder, two
teaspoons of kosher salt, half a teaspoon of black pepper, and a lightly
stirred egg. Mix well, your hands work best.
Place a large heavy skillet on medium low heat with just
enough vegetable oil to barely cover the bottom. When the oil is hot, take a
quarter cup of the mixture with a slotted spoon and squeeze out as much of the
liquid as you can using the palm of your hand. Tip the spoonful of mixture into
the pan and flatten slightly with a spatula.
Repeat until your pan is full but not overcrowded.
Cook five to six minutes, flipping, rotating, and adjusting
the heat to get them just right. When they’re golden brown on both sides,
transfer to a paper bag and sprinkle with some more salt. Serve immediately, or
keep them warm in the oven until you’re ready.
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