Ingredients :
- 2 pounds russet potatoes peeled
- 1 large onion peeled and halved
- 2 eggs
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil for frying
- applesauce for serving, optional
- sour cream for serving, optional
Directions :
- Move an oven rack to the middle position and preheat oven to 200 degrees. Line a large plate with paper towels.
- In a food processor fitted with a shredding disc, or with a boxed grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
- Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
- Stir in eggs, flour, baking powder, 1 teaspoon salt, and ½ teaspoon pepper. Mix until uniformly combined (I like to use my hands).
- Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
- Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain. Sprinkle with salt, to taste.
- Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm. Serve with applesauce and sour cream if desired.
