Texas Potato Pancakes

🥘 Ingredients

• russet potatoes 2 lbs
• all-purpose flour ½ cup
• eggs 2 large
• onion 0.33 cup
• salt
• vegetable oil 1 ¼ cups
• sour cream
• applesauce

1. 1

   Shred the potatoes and onion on the large holes of a box grater or with the shredding disk of a food processor. The potato shreds may take on a red hue if left to sit out for a few minutes before cooking. This does not affect their flavor.
2. 2

   Adjust oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet and place in oven. Line large plate with triple layer of paper towels .
3. 3

   Place half of russet potatoes in center of clean dish towel . Gather ends together and twist tightly to squeeze out as much liquid as possible. Transfer to large bowl and repeat with remaining potatoes.
4. 4

   Stir all-purpose flour , eggs , shredded onion , and 1-1/4 teaspoons salt into potatoes until combined. Heat vegetable oil in 12-inch skillet over medium heat to 325 degrees. Using 1/3-cup dry measuring cup, place 3 portions of potato mixture in skillet and press into 4-inch disks with back of spoon.
5. 5

   Cook until deep golden brown, 3 to 4 minutes per side, carefully flipping pancakes with 2 spatulas . Transfer pancakes to paper towel–lined plate to drain, about 15 seconds per side, then transfer to prepared wire rack in oven.
6. 6

   Repeat with remaining potato mixture in 3 batches, stirring mixture, if necessary, to recombine and adding extra oil to skillet as needed to maintain 1/4-inch depth. Season pancakes with salt and pepper to taste. Serve immediately, passing sour cream and applesauce separately.