Check off each step as you cook.

1. 01Grate and drain.Grate potatoes into short shreds using the medium holes of a box grater, then grate the onion. Gather in a clean tea towel and squeeze over a bowl until no longer dripping. Leave the collected liquid for 5 minutes, pour off the water carefully, and keep the starch settled at the bottom.
2. 02Mix the batter.Add squeezed potato and onion to the retained starch. Mix in eggs, flour, salt, and pepper until evenly combined. The mixture should hold together when pressed but should not be a wet, pourable batter.
3. 03Fry small, thin pancakes.Heat a shallow film of oil in a wide skillet over medium heat. Add roughly two heaped tablespoons of mixture per pancake and flatten to about 3½ inches / 9 cm across and no more than ¼ inch / 5 mm thick. Leave space between pancakes. Fry for 3–4 minutes per side until deeply golden.
4. 04Check the center and repeat.Open the first pancake to check that the potato is tender and no raw egg or flour remains; the center should reach 160°F / 71°C. Lower the heat and cook longer if the surface browns too quickly. Repeat with the remaining mixture, adding oil as needed and stirring the batter between batches.
5. 05Serve while crisp.Transfer cooked pancakes to a rack over a tray to drain briefly. Serve hot with the measured sour cream, adding small dollops just before eating.

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