°4 large potatoes
°1 medium onion
°cup all-purpose flour
°½ tsp. Sea salt or to taste
°¼ tsp. pepper or to taste
°2 tbsp. Vegetable oil for frying
If using a food processor: Peel and dice the potatoes and onions. Place the vegetables in a food processor and process for about 2 minutes, until the potatoes look “shredded” and there are no lumps. If using a grater: Peel the potatoes and onions and grate them.Place the potato mixture in a fine sieve or tea towel and try to squeeze most of the liquid into the mixing bowl.
Get rid of the liquid. You will notice a white powder at the bottom of the bowl after pouring the liquid. It’s potato starch and it gives texture to pancakes, so you have to save it.
Return the potato mixture to the bowl, add the eggs, flour and a pinch of salt and pepper, mixing well.Heat a little vegetable oil in a large nonstick skillet over medium heat. Add a spoonful of the potato mixture and spread it lightly. Fry 2-3 minutes on each side, until the patties are crispy and golden.Place the pancakes on a paper towel to absorb excess oil.