Potato pancakes

Method

Peel and coarsely grate the potatoes and onion into a clean kitchen towel, then squeeze out excess moisture thoroughly. Transfer the grated mixture to a bowl and mix in the beaten eggs, flour, salt and pepper until well combined. Heat the oil in a large frying pan over medium-high heat until shimmering. Drop spoonfuls of the potato mixture into the hot oil and flatten slightly with the back of a spoon, cooking in batches to avoid crowding. Fry for 3-4 minutes on each side until golden brown and crispy, then drain on kitchen paper. Serve hot with soured cream or apple sauce.