3 pounds russet potatoes, peeled and coarsely grated
3 medium onions, peeled and grated
4 eggs, lightly beaten
1/4 cup all purpose flour
1 cup peanut oil for frying
Combine grated potatoes and onions in a bowl. Mix gently but thoroughly. Transfer to a sieve placed over a large bowl. Press out the excess liquid with a wooden spoon. Transfer vegetables to another bowl. Discard the liquid from the first bowl, leaving behind the potato starch that settles at the bottom. Add the starch to the grated potatoes and onions. Stir eggs into the potato onion mixture. Then beat in just enough flour to make a light batter. Season with salt and pepper to taste. Heat 1/4 inch oil in a heavy nonstick skillet over medium high heat. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with back of a wooden spoon. Fry about 2 minutes. Turn and fry 30 seconds or so on the other side. Do not crowd skillet. Transfer finished pancakes to drain on paper towels. Set aside cooked pancakes in a warm oven until finished. Serve with sour cream or applesauce.
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