Crispy Cabbage and Potato Pancakes

Ingredients

• Potatoes (2 large, peeled and grated)
• Cabbage (2 cups, shredded)
• Onion (1 medium, finely chopped)
• Egg (1, beaten)
• All-purpose flour (1/4 cup)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Vegetable oil (1/4 cup, for frying)
• Chives (2 tablespoons, chopped (for garnish))
• Sour cream (1/2 cup (for serving))

Instructions

1. Begin by grating the potatoes and placing them in a clean kitchen towel. Squeeze out any excess moisture to ensure crispy pancakes.
2. In a large mixing bowl, combine the grated potatoes, shredded cabbage, finely chopped onion, beaten egg, flour, salt, and black pepper. Mix until everything is well incorporated.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering.
4. Using a spoon, drop generous spoonfuls of the potato and cabbage mixture into the hot oil, flattening them gently with a spatula to form pancakes about 1/2 inch thick.
5. Cook 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.
6. Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
7. Serve the cabbage and potato pancakes hot, topped with a generous dollop of sour cream and sprinkled with fresh chives.