Potato fritters: the best recipe

Prepare all the ingredients: potatoes, onions, eggs, vegetable oil, flour, and spices.

Peel and grate the raw potatoes. Transfer them to a bowl, add salt, mix well, and transfer to a colander to drain excess moisture from the potatoes.

Peel and grate the onion. Add it to the potatoes and mix well. The onion will help preserve the color of the potatoes and prevent them from darkening. Squeeze out any excess liquid. If you don't drain the excess liquid, you will need to add much more flour to the dough, and then the pancakes will not be as 'potatoey'.

Transfer the grated potatoes and onion to a bowl, add the egg, and mix well.

Add flour to the potato mixture, season with salt and pepper to taste, and mix thoroughly until smooth.

Heat a sufficient amount of vegetable oil in a skillet. Carefully spoon the potato mixture onto the skillet in the form of thin pancakes, at a small distance from each other. Do not make the pancakes too thick, as they will remain raw inside. Fry the pancakes over medium heat for 4-5 minutes on each side until golden brown without a lid. These simple rules - not adding too much flour, spreading a thin layer on the skillet, not covering with a lid - will help you prepare the best potato pancakes.

Place the cooked pancakes on a paper towel to absorb excess oil.

Serve the pancakes hot with sour cream. Optionally, you can add finely chopped herbs, pressed garlic, salt, and spices to the sour cream.