Mini Potato Pancakes

1.Place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much excess moisture as possible.

2.In a large mixing bowl, combine the drained potatoes and onion with the egg, flour, salt, and black pepper. Mix thoroughly until well combined.

3.Heat about 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.

4.Using a tablespoon, scoop small portions of the potato mixture and carefully drop them into the hot oil, flattening each slightly with the back of the spoon to form mini pancakes about 2-3 inches in diameter.

5.Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning and ensure even cooking.

6.Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining batter, adding more oil to the pan as needed.

7.Serve the mini potato pancakes warm, accompanied by sour cream and apple sauce for dipping.