Step 1

Using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions, and garlic. Line a colander with 2 layers of cheese cloth and set it over a bowl or in the sink. Add the potatoes/onions/garlic to the cheese cloth and sprinkle with salt. Let sit for 30-45 minutes. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.

Step 2

In a large bowl, mix together the eggs, lemon juice, a few turns of black pepper, and the breadcrumbs and add the potato mixture. Stir in the scallions.

Step 3

In a large skillet, heat 1/4” of oil over medium-high heat, until shimmering. It’s ready when a strand of potato added to the oil immediately starts to sizzle. Use an ice cream scoop to add blobs of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2” thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towel and sprinkle with salt or flaky salt. Repeat with the remaining mixture, adding more oil to the pan as needed.

Step 4

Heat the oil in a large skillet over medium and add the onion, 1/4 teaspoon of salt, and sugar. cook, stirring, until golden brown and caramelized, about 30-40 minutes. Add garlic and cook for 2 more minutes. Let cool and then stir with the sour cream, remaining 1/4 teaspoon salt, onion powder, and a few turns of black pepper. Taste and adjust seasonings as desired. Cover and refrigerate until ready to serve. Serve with a sprinkle of chopped fresh scallions.