The basic ratio here is 3:1:1 - 3 large potatoes, 1 small onion, 1 large egg, however you can use a bit less egg and onion and they will still come out well. Because I like to make these in big batches, I triple the recipe. So don't sweat the measurements too much.
Servings: 24pancakes
Calories: 82kcal
Ingredients
3large Russet potatoespeeled
1largeonionyellow or white
1largeegg
1 ½teaspoonssalt
½cupolive oilor other oil for frying
Instructions
Shred or grate the potatoes and onions using a food processor (if you have one), or a grater. If you're using a food processor, place the potato (and onion) in the processor sideways to create longer strands.
Now you want to get rid of the moisture from the potatoes and onions. Place the shredded mix in a strainer that is over a saucepan or bowl - this setup allows it to drip. Or, place it in a cheesecloth or towel and squeeze the moisture out of it (over a sink or bowl). I use the strainer method and press a bowl over the shredded mix to force the liquid out. You probably won't get it all out, but try to get most of it.
Whisk the egg, salt, and pepper in a bowl, and then combine it with the potatoes and onions and blend well.
Add some oil to a large frying pan. You want a shallow puddle of oil covering the entire surface of the pan bottom. Heat the frying pan on medium high heat until the oil is hot. To test the oil, place a small drop of water in the oil - if it sizzles, you're ready.
With a fork or your fingers, drop small bunches of the potato mixture to form small pancakes in the pan. Press the pancake down evenly. A thinner pancake will come out a bit crispier.
Once they are brown and crisped on the bottom (about 5 minutes), flip them over to brown the other side.
When they're done, place the pancakes on a paper towel on top of a plate to absorb excess oil.
Repeat until you're finished with the batter. Continue replenishing the oil. They'll fry better if you don't have any bare spots in the pan. For the best results, maintain a shallow puddle of oil.
Eat! These are easily refrigerated or frozen and reheated at about 350 degrees F for about 8 minutes.