Directions

1. Peel potatoes and onion. Insert shredding disk in a food processor (or use large holes of a box grater over a medium bowl); shred potatoes and onion.
2. Working quickly and in batches, place shredded potatoes and onion on a clean kitchen towel, and squeeze firmly over a large bowl to remove as much liquid as possible. Carefully pour off liquid, keeping residual potato starch in bowl.
3. Add potato-onion mixture to bowl, stir with potato starch, then add eggs, flour, salt, pepper, and scallions if using. Mix well.
4. Heat 2 tablespoons of the oil in a large, nonstick skillet over medium. Add 2 tablespoons of potato mixture, spreading it slightly. Fry 2 to 3 minutes on each side, until pancakes are crispy and brown. Repeat with remaining potato mixture and oil.
5. Place cooked pancakes on a paper towel to absorb excess oil. Hold cooked potato pancakes warm on a wire rack placed in a baking sheet in a 300°F oven until ready to serve. Serve with sour cream or applesauce.