4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 c. finely chopped chives
Vegetable oil for frying

Using a box grater or food processor, coarsely grate potatoes and onions. Put grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil. For each pancake, take about 2 Tbsp. of potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all the mixture is used up. Serve immediately with applesauce, if desired.