Ingredients:
- 2 and a half pounds of Russet Potatoes
- 3 beaten eggs
- 1 white onion
- 1 tsp sea salt
- 1/2 cup potato starch
- Canola oil
How to Make:
- Peel and grate the potatoes and onion. Place them in a strainer to drain excess water. Allow them to rest for about 10 minutes. You can use a paper towel to squeeze out additional water if you’re in a hurry.
- Transfer the mixture of potatoes and onions to a bowl. Add salt and beaten eggs. Mix well while incorporating the potato starch.
- Heat a skillet with about half a cup of canola oil. Take a scoop of the mixture, shape it into a small disk (approximately 3 inches in diameter), and flatten it. Cook about 3/4 of the pancakes at a time.
- Cook for a few minutes until golden brown, then flip and cook on the other side for about 3 minutes. Repeat until the entire mixture is used, adding a little more oil between batches if necessary.
- Once finished, remove the pancakes from the skillet and let them drain on a baking sheet lined with a paper towel to remove excess oil. Serve warm and enjoy plain or with applesauce!
These potato pancakes are a delicious and comforting dish, perfect for breakfast or as a side dish.