After draining, transfer the grated vegetables back to the first mixing bowl. Set aside the juice from the potatoes as it will be used later.
05To the grated vegetables, add an egg, flour, salt, and pepper. Use a hand whisk to mix everything together until well combined.
06Next, add ¼ cup of the reserved potato juice to dilute the mixture slightly and adjust its thickness.
07Then heat a medium skillet on high heat and then reduce the heat to medium. Add 1 tablespoon of olive oil to the skillet.
08Spoon heaping tablespoons of the grated potato mixture onto the heated skillet, one at a time. Flatten the spoonfuls slightly to form pancakes. Sauté the pancakes for about 2-3 minutes on each side, or until they turn a dark golden brown color. Place them on a paper towel to drain any excess oil.
09Repeat the same steps with the remaining grated potato mixture, adding more oil to the skillet as necessary. Serve the potato pancakes immediately with a dollop of sour cream.
10Your delicious Potato Pancakes are ready to be served! Serve them immediately with sour cream.