Russian Potato Pancakes

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   Into a large bowl half filled with cold water, coarsely shred potatoes and small onion. In a colander lined with a clean towel or cheesecloth, drain shredded potatoes and onion. Wrap potatoes and onion in towel. Squeeze towel to remove as much water as possible. In the same large bowl, beat eggs. Add the shredded potatoes and onion, flour, salt and pepper. Toss together until well mixed. In 12-inch skillet over medium heat in hot salad oil, drop mixture by scant 1/4 cupfuls into 4 mounds. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side. This is about 4 minutes. Turn and brown on the other side. Remove to paper towel-lined cookie sheet to drain. Keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally. Garnish with parsley sprigs or sour cream.

* Per serving · 4 servings · Values may vary.