Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 1 medium (110g) yellow onion
  • 1 large (50g) egg, beaten
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper
  • ¼ tsp (1g) ground nutmeg
  • ½ cup (120ml) neutral oil

Instructions:

  1. Grate the peeled potatoes and onion using the coarse side of a box grater or the shredding disc of a food processor.
  2. Place the shreds in a bowl and toss with salt. Let them sit for 5 minutes to draw out the water.
  3. Transfer the mixture to a clean kitchen towel and twist tightly, squeezing until no more liquid drips out to ensure maximum crispiness.
  4. In a large bowl, combine the squeezed potato-onion mixture with the beaten egg, pepper, and nutmeg.
  5. Stir in the flour until just combined, avoiding overmixing to prevent the batter from becoming gummy.
  6. Heat oil in a skillet over medium-high heat until it shimmers or a potato piece sizzles immediately on contact.
  7. Scoop approximately ¼ cup of batter per pancake into the pan, flattening slightly, and fry until golden brown on both sides.