Ingredients:

  • 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and grated
  • ½ cup (65g) All-purpose flour
  • ½ cup (120ml) Whole milk
  • 1 large Egg, beaten
  • 1 tsp (6g) Salt
  • ½ tsp (1g) Freshly cracked black pepper
  • 4 tbsp (55g) Unsalted butter
  • 2 tbsp (30ml) Neutral oil

Instructions:

  1. Grate the potatoes using the large holes of a box grater or the grating disk of a food processor. Place the grated potatoes in a large bowl and pat them dry with a clean kitchen towel to remove excess moisture.
  2. Stir in the flour, salt, and black pepper until the potatoes are evenly coated. Whisk in the beaten egg and milk, stirring until a thick, cohesive batter forms, ensuring no large clumps of flour remain.
  3. Heat the butter and oil in a skillet over medium heat until the butter foams and begins to smell nutty.
  4. Scoop approximately ⅓ cup of batter per cake into the pan, flattening them with the back of the spoon. Fry for 3–4 minutes per side until a deep mahogany-colored crust forms.
  5. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil before serving.