2 lb. russet potatoes
½ yellow onion finely grated
2 large eggs, lightly beaten
2 T. sour cream
¾ tsp. salt
¼ tsp. freshly ground pepper
Vegetable oil for frying
1-cup sour cream
2 cups applesauce (recipe to follow)
Position a rack in the middle of the oven and preheat to 250
Peel the potatoes and shred them on the coursest holes of a box grater. Quickly transfer into a large bowl of cold water. Grate the onion and add to bowl; Let sit for 20 minutes. Place the eggs, sour cream, salt, and pepper into another mixing bowl and whisk until smooth; reserve.
Drain the potato mixture into a colander and drain well. Enclose half of the grated potatoes in a clean dishtowel and twist the towel to press out as much liquid as possible. Repeat with the remaining grated potatoes. Place the potatoes in a large bowl and add the egg mixture. Using a wooden spoon, stir to blend.
Line an ovenproof platter with paper towels. Pour the oil to a depth of ¼” into a heavy frying pan and heat over medium heat to 365 degrees.
For each pancake, ladle ¼ cup of the potato mixture onto the hot surface. Cook the pancakes until brown and crisp, about 2 minutes. Using a slotted spoon, carefully turn the pancakes and cook until brown and crisp on the second sides, about 2 minutes. Using the slotted spoon, transfer to the paper towel-lined platter and place in the oven to keep warm; do not cover the pancakes, or they will get soggy. Repeat with the remaining potato mixture to make about 18 pancakes. The pancakes can be kept warm in the oven for 20 minutes.
Serve accompanied by the sour cream and fresh applesauce.
Applesauce
4-5 sweet apples such as Rome, Beauty, or Baldwin; 2-3 pounds
¾ cup apple juice
¼ tsp. cinnamon
¼-1/2 cup sugar
Fresh lemon juice
In a large, heavy nonaluminum saucepan, over low heat, combine the apples and juice. Cook, stirring once or twice, until the apples are very tender, 20-30 minutes.
Drain the apples, reserving the liquid. Mash the apples with a potato masher until the consistency you like, or pass through a food mill if you prefer a smooth apple sauce. Stir in the cinnamon, sugar, lemon juice to taste, and about ¼ cup of the cooking liquid, or as needed to achieve a good consistency.
Transfer to a bowl and serve. The applesauce can be stored in an airtight container in the refrigerator for up to 3 days.
Makes 2 cups
