Classic Potato Pancakes

Ingredients

 * 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

Directions

 * 1) Preheat oven to 200°F. Place 2 non-stick baking sheets in oven.
 * 2) Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink.
 * 3) Coarsely grate potatoes, add to colander, and set aside to drain.
 * 4) In large mixing bowl, lightly beat eggs, then whisk in flour.
 * 5) Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture.
 * 6) Season with salt and freshly ground black pepper.
 * 7) Using wooden spoon or hands, mix well, but do not overwork.
 * 8) In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking.
 * 9) Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
 * 10) 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.
 * 11) Transfer to paper towels to drain; season immediately with salt and pepper.
 * 12) Keep warm on baking sheets in oven while making remaining pancakes.
 * 13) Using paper towels, carefully wipe out pan.
 * 14) Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes.
 * 15) Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
 * 16) Serve pancakes hot with applesauce and/or sour cream.
 * 17) Makes about 24 pancakes.

Contributed by:
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