Here’s a method more than recipe that I found quite good. It came from the TV show America’s Test Kitchen. It’s a bit more effort, but the results are worth it.
So do give it a try.
- 1-2 russet potatoes ( you do want starch), grated
- 1/3 c of grated onion
- 1 tsp salt
- 2 eggs
- 2 tsp parsley
- 1/4 tsp pepper
- Place the first three items in a bowl and toss until mixed.
- Remove to a clean cotton towel and twist to squeeze out the liquid.
- DO NOT DISCARD–pour the starchy water into a measuring cup or other cup.
- Return the potato mixture to the bowl and cover with Saran wrap and microwave for 1-2 minutes.
- Cool by spreading on a baking sheet or simply gently tossing every few minutes until cool.
- Take the starchy water and carefully pour off all the water leaving only the white chalky starch at the bottom.
- Add your two eggs and whisk with the starch.
- Pour into your potatoes along with the parsley and pepper, and mix.
- Drop by 1/4 cupfuls into oil heated to 350° for 3 minutes or so and then turn for another three minutes until golden brown and crispy.
- Drain on paper toweling and then place on a cookie sheet in a warm oven to keep hot until ready to serve.
NOTES: Traditionally served with sour cream and applesauce. You could use chopped green onion, other herbs if you desire.
SOURCE: America’s Test Kitchen