Potatoes (8 pcs)

Eggs (2 pcs)

Vegetable oil

Salt

Sour cream

Peel the raw potatoes, wash them, and grate them using a medium grater (or a fine grater if desired). It's best to use crumbly potatoes for potato pancakes; they won't release much juice, so we won't need to add flour or squeeze the potatoes. If you do need flour, just 1-2 tablespoons will do.

Pour the grated potatoes into a prepared colander and let them drain for a while (in a bowl). Add the starch that settles in the potatoes. Try to do this quickly, before the potatoes begin to darken.

Add salt (to taste) and eggs to the potatoes. Mix thoroughly.

 Now let's fry the potato pancakes. Fry them in a heavy-bottomed cast-iron skillet in hot vegetable oil. Use enough oil, but not too much. Carefully place the potato pancakes (pancakes) into the skillet, preferably with a tablespoon, to ensure they are uniform in shape. Fry for 2-3 minutes on each side over medium heat, then reduce the heat, cover, and cook until done (3-4 minutes).

Serve the potato pancakes with sour cream (the classic version).

Enjoy your meal!