I'd never made potato pancakes until today. I've had them in restaurants and always chose sour cream versus applesauce as my topping. This is a small batch recipe that made the 7 small (3") pancakes in the photo.
1/2 large yellow onion
1 egg
1/2 teaspoon Kosher salt
Pepper, to taste
3 tablespoons flour
Chives for garnish
Vegetable oil
Grate the potato and onion on the large holes of your grater into a medium bowl. Drain and squeeze out the liquid. Add the egg, salt, pepper and flour to the potato mixture. Stir together the ingredients until well blended.
In a large pan, heat 1/4" of vegetable oil over medium-high heat. The oil needs to be just right or the potatoes won't cook enough or evenly, so be sure you let the oil heat up for a couple of minutes before adding the potatoes.
Drop 1/4 cup of the potato mixture into the pan and flatten with a spatula so the pancake is 1/2" thick. Cook until golden brown and flip once. This just takes a couple of minutes on each side, depending on your stove. Season with salt.
