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4 medium russet potatoes, peeled
Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid.
Put the dry potatoes and onions in a bowl and season with salt and pepper. 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" oil. For each pancake, take about 2 tbsp. of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 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, adding more oil as needed, until all of the mixture is used up.
Serve immediately with applesauce, if desired.
Posted by Aliza Fischman
Nutritional Info Per Serving: N/A
2 medium onions
Kosher salt
2 egg whites, lightly beaten
1/4 cup chives, finely chopped
Vegetable oil, for frying