Description
A potato pancake thickened with potato starch
Ingredients
Scale
- 3 potatoes (1.5 pounds)
- 1/2 cup water
- 1 tablespoon onion
- 1 small egg
- 2 teaspoons salt
- lard for frying
Instructions
- Peel and dice the potatoes
- Add water to blender or food processor with a steel blade attachment, process the potato and onion in two batches
- Using the same water for both batches, process in bursts, so the potatoes are grated finely, but not liquefied
- Drain the potato mixture; reserving the water, let the water sit for just a minute, the potato starch will settle to the bottom
- Pour off the liquid, being careful to leave the starch in the bowl
- Add egg, salt, and potato onion mixture to the starch and combine
- Heat lard over medium high heat, drop batter 1/4 cup at a time into hot lard, using the back of the spoon to spread out the batter until pancakes are 1/2 inch thick
- Cook until brown on both sides
- Drain on paper towels