Servings: 4 to 6
5 large Russet potatoes, peeled and grated
1 medium onion
1 large egg, beaten
2 heaping tablespoons flour, plus more as needed
1 teaspoon salt
¼ teaspoon pepper
Vegetable oil for frying
Applesauce and sour cream, for serving
Grate potatoes and onion on the fine side of a grater, or in a food processor, or blender, with a bit of water. Strain mixture through a fine mesh sieve, pressing out as much liquid as possible. Place strained mixture in a large mixing bowl, adding egg, flour, salt and pepper, mixing well.
In a 10-inch heavy skillet, heat ¼–inch oil, over medium-high heat, until hot and sizzling. Once the oil is hot, drop a ¼-cup mound of the potato mixture into the hot oil, flattening with the back of a spoon to make a pancake. If the pancake does not hold its shape while it is being fried, add more flour to the mixture in the bowl to make the mixture thicker. Once you are satisfied with the consistency of the potato mixture, fry only enough pancakes so that they are not crowded in the skillet, about 5 minutes on one side until golden brown. Turn pancake over, and fry the other side for 2 to 3 minutes more, or until cooked through. Remove pancakes from oil and drain well on paper towels. Repeat until all the potato mixture is used, adding more oil to the pan, as needed. Keep cooked pancakes warm in preheated oven set to low until ready to serve, accompanied with applesauce and sour cream.
