2 ½ pounds russet potatoes, peeled
1 small yellow onion, finely grated
¼ cup JUST Egg
¼ cup flour
1 teaspoon sea salt
Neutral oil, for frying

Serves 4-6

Grate potatoes and onion

Peel and grate the potatoes – either using a food processor fitted with a grater disc, or just with a box grater. Grate the onion. Strain off any liquid from the potatoes and onions using a cheesecloth or clean dishcloth.

Mix all ingredients

In a large bowl, mix the grated potatoes and onions with the JUST Egg, flour, and salt.

Fry the fritters

Heat ¼- to ½-inch of oil in a deep frying pan. Line a plate with paper towels. Once oil is hot, roll ¼ cup of the fritter mixture into a ball and place into the oil using a fish spatula or slotted spoon. Gently press down to flatten into desired fritter shape. Fry until deeply golden-brown on each side, carefully flipping to brown both sides. Transfer to the paper towel-lined plate. Serve warm.