Ingredients:
3 medium potatoes
1 medium onion
1 egg
salad oil for frying
Procedure:
Pare the potatoes and peel the onion. Using your food processor, run the potatoes through on a coarse shredding setting (like coleslaw)---or skip this step and just cut them into cubes. Remove the potatoes and set aside. Slice up the onion and put it and the egg into the food processor with the blade in place (instead of the shredder). Pulse 5 or 6 times. Add half the potatoes and pulse again, then add the rest of the potatoes and pulse another 5 or 6 times. The idea is to get it to look like it went through the fine grating side of your hand grater (which is how you would do this part if you didn't have a food processor).
DISCONNECT YOUR SMOKE ALARM> TURN ON THE KITCHEN FAN> OPEN WINDOWS IF WEATHER PERMITS>
Use a large heavy cast iron skillet to cook them if you have one. Heat salad oil (about 1/2 inch deep) in the skillet til it is pretty hot. Fling nice scoops of the potato mixture (3-4 tablespoons is a nice scoop) into the hot oil. We cook three at a time. Let it cook a couple of minutes til the edges start to look golden brown and have little crispy bits. Turn and cook on the other side.
Serve them with a little salt to sprinkle, and both applesauce and sour cream.
Source: Gramma Annie Schwartz
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.