Ingredients
2 cups finely chopped onion1/4 cup all-purpose flour6 garlic cloves, minced2 teaspoons salt1 teaspoon coarsely ground pepper4 large eggs, lightly beaten4 pounds russet potatoes, peeled and shredded3/4 cup canola oilTOPPINGS:4 ounces loxOptional: Sour cream and minced fresh chives
Preparation
In a large bowl, combine the first 5 ingredients. Stir in eggs until blended. Add potatoes; toss to coat.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with lox; top with sour cream and chives if desired.
