1 large baking Potato 1/4 cup grated Onion 1 large Egg (beaten) 1 teaspoon Flour Salt and Pepper
Grate the potato on the large holes of a box grater over a colander. Do the same with the onion directly into the colander. You need only give the onion a few swipes on the grater. Press out liquid, and then transfer to bowl. Add some of the beaten egg to moisten it – the whole egg is not necessary. Add a heaping teaspoon flour, salt, and a few turns of freshly ground black pepper. Combine.
Canola Oil (for frying)
Heat 1” of oil in a large frying pan. Oil is hot enough if a sliver of grated potato sizzles. Fry by teaspoons pressing out excess liquid before placing in the oil. Fry on both sides until a deep golden brown.
Sour Cream (for serving) Caviar (for serving)
Top with sour cream and caviar or any other topping, such as chutney, or applesauce, and serve as an hors d’oeuvre or appetizer.