Grated Potato Pancakes

4 medium Burbank russet or Yukon Gold potatoes, peeled
1 small white onion, peeled and minced
15 ml (1 tbsp) snipped chives or green onions
2 egg whites, beaten
40 ml (3 tbsp) all-purpose flour
2 ml (1/2 tsp) baking soda
Salt and pepper to taste
Safflower or Canola oil for frying

Grate the potatoes and put immediately in a large bowl of cold water to keep them from discolouring. Before using, drain the potatoes well and spread on paper towelling to remove any excess moisture.

In a medium-sized bowl mix the onion, chives, egg whites, flour, baking soda, and salt and peppertogether. Add the potatoes to the onion mixture with a fork.

Preheat .5-cm (1/4-inch) of oil in a large frying pan until hot, about 180º C (350º F). Place large spoonfuls of the potato mixture into the hot oil, keeping the temperature of the oil constant. Press down on the pancakes with a fork to flatten the centres.  

Brown the pancakes on one side for about 5 minutes, turning once until brown on both sides and crisp around the edges.  Transfer to paper towels to drain. Keep the pancakes warm on a rack in a tray in the oven, rather than stacking them on top of each other. Serve with applesauce and crème fraiche.

Pink Applesauce

6 McIntosh apples, washed, cored and sliced
25 ml (2 tbsp) juice or water
5 ml (1 tsp) lemon juice
5-cm (2-inch) cinnamon stick

Place all ingredients in a medium saucepan. Bring to a boil, cover and simmer for 20 to 30 minutes until soft. Remove from heat. Remove cinnamon stick and mash with a potato masher; remove skins. Serve hot or cold. 

Crème Fraiche

125 ml (1/2 cup) whipping cream
125 ml (1/2 cup) sour cream

Mix together in a small bowl. Cover with plastic wrap and stand at room temperature for 2 to 5 hours until mixture thickens.  Chill and stir before serving.