Draniki (Belarusian potato pancakes)

Grate the potatoes on the coarse side of a grater.

Finely grate the onion on the fine side and add it to the potatoes as soon as possible to keep the potatoes from browning; grate the onion first.

Season with about half a teaspoon of salt, a little more, and a couple cranks of pepper; mix until smooth.

Heat 5 tablespoons vegetable oil in a cast iron skillet over around medium heat.

Drop in spoonfuls of the batter and flatten them like a pancake, as thin as possible; turn the heat down if the oil is too hot.

Fry until browned, two to three minutes on one side, then flip and repeat.

If there is too much liquid in the bowl, drain it off; the starch left at the bottom helps bind the mixture.

Remove once golden brown on each side; set on a baking sheet to drain off oil.

Serve with sour cream and chives on top.