👨‍🍳 作り方

1. 1

   Grate the peeled potatoes and the onion using the fine side of a box grater.

   💡 プロのコツ: Using starchy potatoes is key for the best texture.
2. 2

   Place the grated potatoes and onion in a fine-mesh sieve or cheesecloth and squeeze out as much liquid as possible.

   💡 プロのコツ: This step is crucial for crispy pancakes. Reserve the liquid.
3. 3

   Let the reserved liquid stand for a few minutes until the potato starch settles at the bottom. Carefully pour off the water, leaving the starch behind.

4. 4

   In a large bowl, combine the drained grated potatoes and onion, the reserved potato starch, eggs, flour, salt, pepper, and nutmeg (if using).

   💡 プロのコツ: Mix until just combined; overmixing can make the pancakes tough.
5. 5

   Heat a generous amount of vegetable oil or lard in a large skillet over medium-high heat.

6. 6

   Spoon about 2-3 tablespoons of batter per pancake into the hot oil. Flatten each pancake slightly with the back of the spoon.

   💡 プロのコツ: Don't overcrowd the pan; cook in batches.
7. 7

   Fry for 3-5 minutes per side, until golden brown and crispy.

   💡 プロのコツ: Adjust heat as needed to prevent burning.
8. 8

   Remove the potato pancakes from the skillet and drain on paper towels.