Ingredients:

  • 1.5 kg Russet potatoes
  • 2 medium yellow onions
  • 2 large eggs, beaten
  • 30g matzo meal
  • 10g kosher salt
  • 2g black pepper, freshly cracked
  • 1g baking powder
  • 240ml neutral oil (canola or grapeseed)

Instructions:

  1. Grate the potatoes and 2 medium yellow onions into a large bowl using the large holes of a box grater.
  2. Transfer the mixture to a kitchen towel. Twist and squeeze until no more liquid drips out.
  3. Pour the squeezed out liquid into a jar. Let it sit for 2 minutes, then pour off the water, keeping the white sludge at the bottom.
  4. In a separate bowl, whisk 2 large eggs, 10g salt, 2g pepper, 1g baking powder, and 30g matzo meal.
  5. Combine the batter. Mix the potatoes, onions, egg mixture, and the reclaimed starch until evenly coated and tacky.
  6. Add 240ml neutral oil to the skillet. Heat over medium high until a piece of potato sizzles instantly.
  7. Drop 2 tablespoons of batter into the oil, flattening slightly with a spatula.
  8. Fry for 4 minutes until the edges are deep golden brown.
  9. Flip carefully and fry for another 3 minutes until shatter crisp and dark gold.