method
1. Peel and wash the potatoes and grate them into a bowl of cold water, then squeeze out well in a tea-towel over a basin. Leave the water in the basin to stand until the potato flour settles on the bottom, then carefully drain off the water and add the potato flour to the grated potato.
2. Beat the flour, eggs and a generous pinch of salt into the potatoes. Grate the onion into the mixture. Heat the lard a little at a time in a large frying pan.
3. Add 2 tablespoons of the mixture at a time, flatten gently and fry the puffs one after the other, until brown and crisp on either side.
Keep hot in a very cool oven (110°C, 225°F, gas 1/4).
Serve with: mixed salad or Ratatouille
