Into a cold bowl of water, shred the
Russet Potatoes (3 cups)
Yellow Onion (1/2)
. With your hands, squeeze the contents of the bowl and mix them around until the water is cloudy. Remove the potatoes and onion, one handful at a time, squeezing out excess water and transferring to a paper towel. Return to a dry bowl.
All-Purpose Flour (1 1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Salt (3/4 tsp)
Ground Black Pepper (to taste)
. Mix well.
In a frying pan over medium-high heat, warm the
Frying Oil (1/4 cup)
. Add the potato and onion mixture in small clumps, patting down to make pancake shapes. Cook for 4 minutes.
Flip and cook for another 4 minutes, or until golden and crispy.