Finely grate the peeled potatoes using the smallest holes on a box grater (the star-shaped grating holes) until you get a pulp, or use a food processor. Grate the onion the same way—the onion juice helps keep the potatoes from turning grey.
Transfer the grated potato and onion mixture into a fine-mesh strainer or clean kitchen towel over a bowl. Let it sit for 5 minutes, then squeeze out most of the excess liquid.
Tip: Let the drained liquid sit for a minute, pour off the watery top, and scoop the white potato starch settled at the bottom back into your potato mixture.
Add the egg, flour, salt, and black pepper to the drained potatoes. Stir until just combined. If the batter still looks very watery, add another tablespoon of flour.
Heat about ¼ inch of oil in a large skillet over medium-high heat until shimmering. Scoop about 2–3 tablespoons of batter per pancake into the hot oil, flattening each slightly with the back of a spoon.
Fry for 3–4 minutes per side until deep golden brown and crispy at the edges. Transfer to a paper towel-lined plate to drain excess oil, and serve immediately while hot.
0 servings