Draniki

Method

Peel and finely grate the potatoes and onion into a clean kitchen towel, then squeeze firmly over a bowl to remove excess moisture; this prevents the draniki from becoming soggy. Transfer the squeezed mixture to a bowl, add the egg, flour, salt and pepper, and mix thoroughly until well combined. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering. Drop spoonfuls of the mixture into the hot oil and flatten each portion with the back of the spoon to create thin pancakes approximately 10 centimetres in diameter. Fry for 3-4 minutes on each side until golden brown and crispy. Drain on kitchen paper and serve hot with a generous dollop of soured cream alongside.