INGREDIENTS
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1 cup vegetable oil
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4 large shallots, thinly sliced
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5 pounds Idaho potatoes, peeled and coarsely shredded
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1 large yellow onion, coarsely grated
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1/3 cup potato starch
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1 tablespoon kosher salt
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1/2 teaspoon freshly ground black pepper
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Pinch of freshly grated nutmeg
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5 large eggs, beaten
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2 large egg yolks, beaten
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1/2 cup extra-virgin olive oil
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1 cup boiling water