Ingredients 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 Buy Now Related Stories Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark. Food City Guide Chulwha From nature to table—via the grill: A new private dining experience in Seoul. Food Issue 29 Pep Talk Does pepper deserve its seat at the table?
Food City Guide Chulwha From nature to table—via the grill: A new private dining experience in Seoul.
