Ingredients
- 4 large russet potatoes (peeled)
- 2 medium yellow onions
- 1 teaspoon garlic powder
- 2 eggs yolks
- 2 egg whites
- 2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground pepper (or to your taste)
- 2 tablespoons oil (any kind will be fine)
- 4 tablespoons potato flour (can use all-purpose flour if not making for Passover)
- 1 teaspoon garlic powder
- 2 tablespoons oil (any kind will be fine)
How to Make
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Step 1: Grate the potatoes, place the grated potatoes into a large bowl of ice water. Allow to sit for at least 1 hour or more (even 24 hours in the fridge).
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Step 2: Peel and grate the onions and set aside.
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Step 3: Separate the eggs one at a time, check for any blood spots and remove if necessary.
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Step 4: Place the grated potatoes into a sieve and firmly press out as much moisture as possible (they should be almost completely dry).
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Step 5: Place the potatoes and grated onion into a bowl and mix together.
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Step 6: Grease a suitable baking dish with oil.
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Step 7: Heat your oven to 375 degreesF.
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Step 8: Beat the egg yolks very well, mix into the potatoes and onions.
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Step 9: Add the salt and next 4 dry spices and 2 tablespoons of oil. mix thoroughly.
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Step 10: Using a mixer beat the eggs whites until fluffy and beginning to stiffen.
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Step 11: Fold the egg whites into the potato mixture as gently as possible until well incorporated.
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Step 12: Bake for 40 to 60 minutes until the top is golden brown and crispy.
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Step 13: Remove from the oven and serve.
We hope you enjoy this recipe!
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