Adapted from Martha Stewart
makes about 18
These also heat well, so make extra for an easy weeknight side or fun addition to the kids’ lunchboxes. Place on a baking sheet and warm in a preheated 350ºF oven for 5 to 7 minutes.
2 large russet potatoes, peeled
1 medium shallot, finely grated
1 large egg, lightly beaten
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying
Fill a deep bowl with cold water and a few ice cubes. Using a hand grater, shred the potatoes into the bowl. Using a slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue, this is the potato starch. Transfer potatoes back to the bowl with potato starch. Add onions to bowl; stir in eggs, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy bottomed skillet, heat 1/4-inch of oil. Scoop a scant 1/4 cup of potato mixture using a fork and place into skillet. Press down gently with the tip. Repeat, working in batches and taking care not to crowd the pan or else they will not cook properly.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to a 250ºF oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce,or toppings of your choice , if desired.