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- 1 medium Onion, peeled
- 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
- 2 large eggs
- 2 tablespoons all-purpose flour
- 6 tablespoons vegetable oil
- 6 tablespoons unsalted butter
- applesauce and/or sour cream, for serving
- Preheat oven to 200 °F. Place 2 non-stick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate Onion and place in colander set in sink.
- Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and Onion to extract as much liquid as possible, then add to egg/flour mixture.
- Season with salt and freshly ground black pepper.
- Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking.
- Drop 4 scant 1/4-cup portions of Potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes.
- Transfer to paper towels to drain; season immediately with salt and pepper.
- Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan.
- Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes.
- Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
- Makes about 24 pancakes.
Contributed by Edit
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