Latvian Potato Pancakes

Peel the potatoes, rinse them, and grate finely into a large bowl.

Transfer the grated potatoes to a sieve or a clean kitchen towel and squeeze out the excess liquid well so the mixture isn't watery.

Add the egg, flour, salt, and black pepper, and mix thoroughly until you get a smooth, thick batter.

Heat oil in a large skillet over medium heat; the bottom should be thinly and evenly coated with oil.

Spoon 1 heaping tablespoon of the potato mixture per pancake onto the skillet, flatten to about 5 mm thick, and fry in batches without overcrowding the pan.

Fry the pancakes for 3–4 minutes on each side, flipping once, until golden and crispy.

Transfer the finished pancakes to a paper towel to drain excess oil, and keep warm until you finish frying the rest.

Serve immediately, hot, with sour cream.