• Peel and grate the potatoes and onion
  
• Press the liquid out from the grated potatoes and onions using a mesh strainer.
• Combine the grated potatoes, onion, flour, egg, salt, and pepper in a bowl.
  
• Take one heaping spoonful of the mixture at a time and press it flat using the back of a second spoon.
  
• Place the flattened spoonful onto the preheated frying pan with oil sizzling hot.
  
• Use the back of a spoon to flatten and spread the pancake even thinner on the pan to get a crispier pancake.
• Fry each side for 3 minutes over medium heat, until golden brown on each side.

  (Thicker pancakes may take a little longer to cook through, so you may need to lower the heat to allow the time needed.)
  
• Complete the frying process with all the pancakes. Add additional oil as needed if the pan gets too dry.
  
• Remove the finished pancakes to a paper towel lined plate to remove some of the oil.
• If you want to keep them warm until all the potato pancakes are ready, you can put them in a 200 degree oven while finishing the entire batch.

Prepare the Dill Sour Cream

• Combine 1 cup sour cream and 1 tbsp dry dill in a bowl and serve on the side of the pancakes.
  
• Serve the pancakes with the dill dip. Enjoy!