* 2 pounds russet or Yukon Gold potatoes, peeled and rinsed
* 1 onion (8 oz.), peeled and halved, or 1/4 cup sliced green onions
* 2 large eggs, beaten to blend
* 3 tablespoons potato starch or all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* About 2 cups vegetable oil
1. Using a hand grater or food processor, shred potatoes, working over a
large bowl of cold water or frequently transferring shredded potatoes to
water. Shred onion and add to bowl (if using green onion, reserve). Let stand
for 30 minutes.
2. Drain potato mixture; wipe bowl clean. With your hands, squeeze excess
water from a large handful of the potato mixture, then pile it on a clean kitchen
towel. Enclose potatoes tightly in towel and twist it to wring out remaining
moisture. Repeat to dry all potatoes, using fresh towels if need. Return
potatoes to bowl.
3. Add eggs, potato starch, salt, and pepper (and green onions, if using) to
bowl and mix well.
4. Pour 1/2 inch oil into a 10- to 12-inch frying pan (with sides at least 2 in. tall)
over medium-high heat. When surface of oil ripples slightly, scoop 1/3 cup of
the potato mixture into one hand, then turn it onto a wide spatula. Flatten
mixture into a pancake about 1/2 inch thick. Gently slide each cake from
spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan). Cook until
edges of pancakes are crisp and well browned and undersides are golden
brown (lift with spatula to check), about 3 minutes. Turn and cook until
remaining sides are golden brown, about 3 minutes longer. Transfer to paper
towels to drain briefly, then keep warm in a 200° oven while you cook
remaining pancakes. Serve hot.