Ingredients:
4 medium russet potatoes, peeled
2 medium onions
kosher salt
fresh ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
vegetable oil ( for frying)
applesauce or sour cream
Directions:
Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
Fold in the egg whites and chives to bind the mixture together.
Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
Fry for 3-4 minutes on each side, until golden.
Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
Serve immediately with desired condiment (applesauce or sour cream), if desired.
This recipe yields (about) 20 pancakes (4″)each in size.
Servings: 20
Time preparation: 30 min.
Time total: 34 min.