1. Grate the peeled russet potatoes and the yellow onion using the medium holes of a box grater.

2. Transfer the grated potato and onion mixture to the center of a clean, lint free kitchen towel. Gather the edges, twist tightly, and squeeze over the sink with all your might until no more liquid escapes.

3. Let the squeezed liquid sit in a bowl for five minutes, then carefully pour off the water, reserving the white potato starch at the bottom. Scrape this starch back into the bowl of dry potatoes.

4. Add the eggs, cornstarch, kosher salt, black pepper, and sugar to the potato mixture. Stir thoroughly until the mixture holds together when pressed between your fingers.

5. Heat the neutral oil in a heavy cast iron skillet over medium heat until it reaches 350 degrees Fahrenheit. The oil should sizzle violently when a single potato shred is dropped in.

6. Form the potato mixture into eight thin patties, about a quarter inch thick. Gently lower three or four patties into the hot oil, being careful not to overcrowd the pan.

7. Fry undisturbed for three to four minutes until the edges are deep golden brown and the pancakes release from the pan. Flip carefully and fry the second side for another three minutes until equally crisp.

8. Transfer the cooked pancakes to a wire rack set over a baking sheet to drain and stay crisp. Repeat with the remaining batter.

9. Serve immediately with a dollop of cool sour cream, fresh snipped chives, and a side of applesauce.