Texas Potato Pancakes

Ingredients

• 2 pound srusset potatoes , peeled and shredded
• 1/2 cup all-purpose flour
• 2 large eggs , lightly beaten
• 1/3 cup shredded onion
• Salt and pepper
• 1 1/4 cup svegetable oil , plus extra as needed
• Sour cream
• applesauce

Instructions

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Line large plate with triple layer of paper towels.
2. Place half of potatoes in center of clean dish towel. Gather ends together and twist tightly to squeeze out as much liquid as possible. Transfer to large bowl and repeat with remaining potatoes.
3. Stir flour, eggs, onion, and 1 1/4 teaspoons salt into potatoes until combined. Heat oil in 12 inch skillet over medium heat to 325 degrees. Using 1/3 cup dry measuring cup, place 3 portions of potato mixture in skillet and press into 4 inch disks with back of spoon.
4. Cook until deep golden brown, 3 to 4 minutes per side, carefully flipping pancakes with 2 spatulas. Transfer pancakes to paper towel lined plate to drain, about 15 seconds per side, then transfer to prepared wire rack in oven.
5. Repeat with remaining potato mixture in 3 batches, stirring mixture, if necessary, to recombine and adding extra oil to skillet as needed to maintain 1/4 inch depth. Season pancakes with salt and pepper to taste. Serve immediately, passing sour cream and applesauce separately.