Ingredients:

• 6 – 8 ounces Idaho® potatoes
• 2 large yellow onions, peeled
• 4 large eggs, lightly beaten
• ½ cup all-purpose flour or matzo meal
• 4 teaspoons kosher salt
• Freshly ground pepper, to taste
• Canola oil for frying

Directions:

1. Using a 4 sided box grater, or the medium shredding disc in the food processor, grate the potatoes alternately with the onions.
2. Place the shredded potato/onion mixture into a strainer above a large bowl, and with a wooden spoon, press out the excess moisture. Pour off the liquid from the bowl, reserving the potato starch that remained at the bottom. Place the shredded potato/onion mixture into the bowl and mix to incorporate the starch.
3. Stir the beaten eggs into the mixture and add the flour or matzo meal to make a light batter.
4. Add salt and pepper.
5. Heat ½” oil in a large, heavy skillet over medium-high heat. Drop about 2 tablespoons of batter into the oil and flatten a little. (The flatter the pancake, the crispier it will be.)
6. Fry until golden brown, about 2 minutes per side, turning only once.
7. Remove and drain on a wire rack over a sheet pan.
8. Keep warm in a 200°F oven.