Draniki potato pancakes

Grating

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

Batter

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

Frying

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.

Serving

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