From: Me, Mom, and Grandma
6-8 medium sized potatoes, peeled and hand grated (!)
1 medium onion, chopped finely
Salt and pepper, to taste
Cottage cheese, sour cream, and apple sauce for dipping
Chop the onion finely with a sharp knife. Peel potatoes, keep in a water bath so they don’t turn brown any sooner than they have to. Hand grate potatoes carefully. (I shaved a nice chunk off of each of my middle finger knuckles with the damn grater. Sorry, family. Enjoy a piece of my finger in your potato pancakes. They’ll never know.) Drain excess fluids from the potatoes into the sink, then combine onion and potato in a large bowl. Heat plenty of oil on stove while you prepare the batter. Crack two eggs into the bowl and mix together with a wooden spoon. Add small amounts of flour at a time, mixing thoroughly until batter is thick enough to hold the spoon upright. Add salt and pepper, make a pancake or two. Taste and adjust seasonings accordingly. Cook on high heat for extra-crispiness.