- 4 medium baking potatoes (about 2 pounds), peeled and coarsely
- 1 medium onion, coarsely grated
- 1 large egg, beaten
- salt and freshly ground black pepper to taste
- vegetable oil for frying
- In large bowl, mix potatoes with onion. Wrap mixture in paper towels
or a clean tea towel. Squeeze out all the liquid over a large measuring
cup. Potato starch will settle to bottom of measuring cup. Slowly pour
off and discard liquid in cup, reserving the potato starch.
- In large bowl combine potato mixture, egg, reserved potato starch,
and salt and pepper to taste.
- Coat a 12-inch skillet or griddle with a thin layer of oil. Heat skillet
over medium-high heat. With hands, press together about 2 table
spoons potato mixture, place in skillet and flatten with wide metal
spatula. Repeat to make about 5 more pancakes. (You can have two
pans going at once.)
- Cook pancakes about 8 minutes, turning once, until browned on
both sides. (Reduce heat if pancakes are browning too quickly.)
Transfer pancakes to platter lined with paper towels to drain. Cover
loosely with foil, keep in oven under warm setting. Repeat with
remaining potato mixture.
- Serve with sides of applesauce, sugar and/or sour cream toppings.