Draniki potato pancakes

Peel the potatoes and onion and grate them finely, alternating — the onion keeps the potato from turning dark.

Press out some of the excess liquid through a sieve, add the egg, flour and salt and mix quickly.

Heat a 3–4 mm layer of oil in a frying pan. Spoon in the batter, flattening it slightly, and fry over medium heat for 3–4 minutes per side until crisp and golden.

The wet batter makes the oil spit — spoon it in away from you. Stir the batter before each batch, as the liquid settles.

Drain the draniki on paper towels, then plate. Serve hot with sour cream. Done!