Potato Pancakes

Ingredients

• •2 pounds russet potatoes
• •1 medium onion
• •2 eggs
• •1/4 cup all-purpose flour
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup vegetable oil
• •1/2 cup sour cream
• •2 tablespoons fresh chives

Directions

1. 1Peel and shred potatoes and onion using a box grater, then squeeze out excess moisture using a clean kitchen towel.
2. 2In a large bowl, combine shredded potatoes and onion with eggs, flour, salt, and pepper until well mixed.
3. 3Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. 4Drop spoonfuls of potato mixture into hot oil and flatten with the back of a spatula to form thin pancakes about 3 inches wide.
5. 5Fry for 3-4 minutes per side until golden brown and crispy, working in batches to avoid crowding.
6. 6Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
7. 7Serve warm topped with sour cream and fresh chives.

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