I took me about an hour, maybe even an hour and a half, to make them; quite a while. I used rice flour because I had no wheat flour, and I fried it in olive oil.
Ingredients
- 1 kg potatoes
- 1 medium onion
- 1 egg
- 3 tbsp wheat flour
- 1 tsp salt
- ¼ tsp pepper
- 100 ml oil for frying
Method
Grate the potatoes and the onion using the smallest holes.
Squeeze it hard in a sieve. Less water, crispier pancakes.
Mix with the egg, flour, salt and pepper into a thick batter.
Heat the oil on medium, about 2 minutes.
Fry spoonfuls, flattened, about 3 minutes a side, until golden.
Drain on paper towel.
Notes
- Rice flour comes out even crispier, but binds worse. Use 4 tbsp instead of 3, or a second egg.
- Olive oil is fine, but the ordinary kind, low smoke point, goes bitter. Rapeseed or sunflower if you want a neutral taste.