In this image taken on Oct. 15, 2012, two-potato pancakes are shown in Concord, N.H. (AP Photo/Matthew Mead)

Drain the potatoes very well, squeezing out as much water as possible. In large bowl, combine the potatoes with the onion. Squeeze again to remove as much moisture as possible. To do this, grab the mixture a handful at a time and squeeze over the sink, then transfer to a dry bowl. When all of the mixture has been squeezed, add the eggs, flour and a bit of salt (start with 1/2 teaspoon), then mix well. Set aside.

In a large, deep saute pan over medium-high, heat about 1/4 inch of peanut oil to 360 F. To test the oil, drop a pinch of flour into the mixture. If the oil is ready, the flour should sizzle and brown almost immediately.

While the oil heats, set a wire rack over a rimmed baking sheet. Heat the oven to 350 F.

Working in batches and using about 2 to 3 tablespoons of the potato mixture per pancake, drop the batter into the oil. Do not crowd the pan. Flatten each with a spatula and fry for 4 minutes per side, or until golden and crisp. As you fry the batches, you may need to add oil to the pan. Be sure to let it return to temperature between batches and additions of oil.

As the pancakes finish, transfer them to the wire rack. Once all of the pancakes are fried, place them (rack and baking sheet) in the oven and heat for 5 to 10 minutes, or until warmed through. The pancakes also can be prepped in advance up to the oven stage, then reheated just before serving.

To serve, sprinkle lightly with salt and accompany with sour cream and applesauce.

Nutrition information per pancake: 90 calories; 30 calories from fat (33 percent of total calories); 3.5 g fat (0.5 g saturated; 0 g trans fats); 20 mg cholesterol; 12 g carbohydrate; 1 g fiber; 1 g sugar; 2 g protein; 70 mg sodium.

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EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."

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