How to make it
6 steps. Take it one step at a time.
Grate the potatoes and the onion
Using a fine grater, grate the potatoes and the onion into a large bowl. The onion juice helps keep the potatoes from turning brown.
If the mixture is very liquid
If the mixture is very liquid, tilt the bowl and spoon out some of the excess potato juice, but don't drain it completely.
Add the beaten egg, flour, salt, and black pepper
Add the beaten egg, flour, salt, and black pepper to the potato mixture. Stir until well combined into a thick batter.
Heat vegetable oil
Heat vegetable oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the batter into the skillet and flatten slightly with the back of the spoon.
Fry for 2-3 minutes per side
Fry for 2-3 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
6 minServe hot with a generous dollop of sour cream
Serve hot with a generous dollop of sour cream.
A little kitchen wisdom
For the best texture, use starchy potatoes like Russets. If the potato mixture releases too much liquid, you can gently drain some off before frying, but don't squeeze it too dry or the pancakes will be tough.
