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2 1/2 pounds (1.2 kilograms) Idaho russet potatoes
1 medium yellow onion
2 large eggs, separated
1/2 cup (40 grams) finely chopped scallions
1/4 cup (35 grams) matzo meal (or potato flour)
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon baking powder
Vegetable oil, for frying

Optional toppings: Applesauce Sour cream Thinly sliced Scottish smoked salmon and crème fraîche Wild Alaskan salmon roe and crème fraîche Trout roe and crème fraîche


This story is from Kinfolk Issue Fifteen

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