Preparation

1 Peel the potatoes and place in cold water. Using a food processor, shred or grate the potatoes and onions.

2 Place together into a clean kitchen towel and squeeze out all the water over a bowl. The potatoe starch will settle to the bottom; reserve the starch after pouring off the water.

3 Mix the potato starch in with the potato and onion. Add the egg, salt and pepper.

4 Heat a griddle or frying pan with a thin coat of oil. Using 2 tablespoons of potato mixture at a time, flatten the mixturei n the palm of your hands and place onto pan. Flatten with spatula and fry until golden.

5 Flip the pancake and fry until golden. Remove to paper towels. Serve immediately or freeze and crisp in a 350 degree oven.

Special instructions

This is adapted from Joan Nathan's classic recipe.