Ingredients
2 large eggs, room temperature1 small onion, halved2 medium potatoes, peeled and cut into 1-inch cubes2 to 4 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon cayenne pepper4 to 6 tablespoons canola oilApplesauce, optional
Preparation
Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne.
Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.
