Serves 4
2 Russet Potatoes, peeled
1 small onion, peeled
2 tablespoons sugar
pinch salt
2 eggs, beaten
1/4 cup heavy cream
1/3 teaspoon chopped rosemary
2 teaspoons Parmesan Cheese
1 cup bread flour
Vegetable oil

Using a box grater, shred the potatoes into a bowl of water.  Remove potatoes and press the water out using a strainer.  Place potatoes in a mixing bowl.  Shred the onion with the potatoes.  Add the sugar, salt, eggs, cream, rosemary, Parmesan and flour.  Fold the mixture together until smooth.  In a medium skillet, heat one inch of vegetable oil over medium heat.  Place 1/2 cup of potato mixture in the oil.  Using a spatula, form the mixture into the shape of a pancake.  Cook each side for about 3 minutes or until golden brown.  Remove from heat and drain on paper towels.  Serve with sour cream. 
Adirondack Cuisine