pat's Recipe

Potato Pancakes

Category: German Potato Dishes

2 pounds russet (Idaho) potatoes
1 medium yellow onion, peeled
2 eggs
salt and freshly milled black pepper
vegetable oil

Peel, halve and finely grate the potatoes and the onion by hand or with the grating disk of a food processor.. (If you like them finer, grate the potatoes and onions coarsely, then process briefly in a food processor.)
Let the mixture stand for a few minutes; remove the excess liquid but do not discard the white potato starch that has built up on the bottom. Lightly beat the eggs and add them to the potatoes. Blend well and add salt and pepper.
Cover the bottom of a large non-stick skillet with oil and put it on medium to high heat. Drop a small scoop of the batter into the oil. If it sizzles, the temperature is right. Cook the pancakes until they are golden brown and crisp on both sides, turning once. Use up all the batter and serve immediately with applesauce.

makes 16