Draniki

Grate the potatoes and onion on the fine holes of a box grater directly into a large bowl. The onion should be grated along with the potatoes — its juice helps prevent the grated potato from turning brown through oxidation.

Transfer the grated potato-onion mixture to a clean tea towel or cheesecloth. Wring it out firmly over a bowl to squeeze out as much liquid as possible. Let the starchy liquid sit for five minutes so the potato starch settles to the bottom.

Carefully pour off the watery liquid from the bowl, leaving the white potato starch sediment behind. Return the squeezed potato mixture to the bowl with the starch. Add the egg, flour, and salt, mixing until evenly combined.

Heat a generous layer of vegetable oil, about five millimetres deep, in a large cast-iron or heavy non-stick skillet over medium-high heat. The oil should shimmer and a small drop of batter should sizzle immediately on contact.

Drop heaped tablespoons of the mixture into the hot oil, flattening each one with the back of the spoon into a round pancake about eight centimetres across and five millimetres thick. Leave space between each dranik for even browning.

Fry for three to four minutes per side until each pancake is deeply golden brown and crispy around the edges. The outside should be crunchy while the inside stays soft and creamy. Adjust the heat if they brown too quickly.

Drain the cooked draniki briefly on paper towels and serve immediately while piping hot, with a generous bowl of cold sour cream alongside for dipping. Draniki lose their crispness quickly, so eat them straight from the pan.