Potato pancakes

Peel and coarsely grate the potato into a bowl of cold water.

Drain well over a colander, let the starch settle out of the liquid, skim the foam and return the starch to the potatoes.

Finely grate the onion and add to the potatoes.

Add the beaten egg, flour, salt, black pepper and a quarter cup of beer, and stir.

Heat oil in a large frying pan over moderately high heat.

Spoon in a quarter cup of the mixture, flatten it, and fry three minutes per side without touching it.

Correction on camera: the batter was too wet and the pancakes tore, so drain liquid off the batter, form each into a patty, and fry in a fresh pan with less oil.

Drain on a paper-towel-lined baking tray and hold in the oven at its lowest temperature.

Serve with a dollop or two of sour cream and scattered dill.