- 1
Ingredients
- 1 large baking potato (1 pound), peeled
- 1 small onion (4 ounces), peeled
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Canola or peanut oil, for frying
Preparation
Step 1
Directions
Coarsely shred the potato and onion.
Transfer to a colander and squeeze as dry as possible. I used a paper towel to absorb the moisture. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, heat 2 tablespoons of oil until shimmering.
Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon.
Cook the pancakes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute.
Drain on paper towels.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.