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Grate potatoes and shallot on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix the flour, milk, egg, baking powder and nutmeg together. Add mixture to the potatoes and then add the melted butter. Heat some peanut oil with some schmaltz in a large skillet and spoon a few spoons of the mixture into the skillet. Fry until golden on the bottom side and then with a spatula, flip and cook the same way on the other side. Serve with watercress, caviar, applesauce, creme fraiche or sour cream.
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Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking