4 medium Burbank russet or Yukon Gold potatoes, peeled
1 small white onion, peeled and minced
15 ml (1 tbsp) snipped chives or
2 egg whites, beaten
40 ml (3 tbsp) all-purpose flour
2 ml (1/2 tsp) baking soda
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 Applesauce6 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.