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PdfPotato pancakes taste best when made from "mature" potatoes that are beginning to soften.
Here is my interpretation of my dad's family's "pinch-dash-smidgen" recipe:
4-6 mature potatoes
1medium onion for every 2 potatoes
1 extra-large or jumbo egg
Flour
1 tsp. salt
Black pepper to taste
1 ½ c. vegetable oil
Peel and finely grate potatoes and onions. Place in medium-sized mixing bowl. Add egg, salt and pepper and mix well. Stir in small amounts of flour until mixture is thick but not stiff.
Allow mixture to sit for about 15 minutes. (The starch in the potatoes will begin to turn the mixture gray from exposure to the air. It's fine.)
Heat oil in skillet. Add quarter-cups of the potato mixture to the oil and flip pancakes over when the tops are covered with bubble-holes. The pancakes should be slightly darker than golden brown.
Serve with sour cream and applesauce.