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 nonstick baking sheets in
Using 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
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. Use your hands to mix well -
don't over do it.
In heavy-bottomed, pan over med high heat, heat 1
tablespoon oil and 1 tablespoon butter until hot but not
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.