3 cups grated (by hand) or shredded (by food processor) russet potatoes, approximately 2 very large potatoes
1/3 cup grated or shredded onion
2 medium eggs
1/2 tsp salt
1/3 cup unbleached all-purpose flour
1/4 cup sliced scallions, including green tops
1/4 tsp ground sage
black pepper to taste
peanut oil for frying
Preheat
a large frying pan. In a large mixing bowl, beat the eggs until light
and foamy. Add the potato, onion, salt, flour, pepper, sage and
scallions, and mix thoroughly. Fill the frying pan with oil to a depth
of 1/4 inch. Drop the batter in large spoonfuls into the oil, a few at
a time. Cook until brown on both sides. Remove to a plate covered with
paper towels and drain thoroughly. Serve with warm applesauce and/or
sour cream. NOTE: If you use a food processor to shred the potatoes and
onion, you may need to return the finished mixture to the processor and
chop (with metal blade) for 6-8 pulses until a good texture is
achieved. Even with the extra step, when you're doubling or tripling
this recipe it beats the old method of grating down to your knuckles on
a hand grater. This will make 12-15 large potato pancakes.