vegetarianWash and peel
Scrub the starchy potatoes well under cold running water, then peel them. Peel the onion too, trim off the ends, and cut it in half so it is easier to grate.
Grate and squeeze
Using the large holes of a box grater, grate the potatoes into a bowl or onto a clean kitchen towel. Grate the onion the same way. Gather the towel and squeeze firmly over the sink to remove as much liquid as you can; the shreds should feel damp but not wet. Return the potato-onion mixture to a dry bowl, and work quickly so the potatoes do not darken too much before frying.
Mix the batter
Add the egg, all-purpose flour, fine salt, and black pepper to the bowl. Stir until everything is evenly combined and there are no dry pockets of flour left; the mixture should hold together when you scoop it, not pour like a batter.
Heat the skillet
Set a large heavy skillet over medium heat and add about half of the vegetable oil, enough to coat the bottom in a thin layer. Heat until the oil is shimmering, about 2 minutes.
Fry the draniki
Scoop the potato mixture into the skillet in heaped spoonfuls, about 2 tablespoons each, and gently flatten them into small pancakes. Fry without moving them for 3 to 4 minutes, until the bottoms are deep golden brown and the edges look crisp, then flip and cook 3 to 4 minutes more on the second side. Transfer to a plate and repeat with the remaining mixture, adding more oil between batches as needed to keep a light film in the pan. Adjust the heat if necessary so the pancakes sizzle steadily but do not burn.
Serve hot
Serve the draniki right away while they are still crisp, with sour cream spooned on top or on the side. They are best eaten straight from the skillet.
