In a medium bowl, whisk the egg and sour cream. Stir in the flour, baking soda and salt - you should have something the consistency of muffin batter.
Pour about an inch of oil into a heavy, shallow pot set over medium-high heat and when it's hot (a bit of batter should sizzle), drop the batter in by the small spoonful. (I used two small tea spoons - one to scoop and the other to scrape. They will puff up as they cook.) Cook for 3-4 minutes, turning with tongs or a slotted spoon as they turn golden. Transfer to a paper towel-lined plate and serve warm, drizzled with honey or maple syrup. Makes about 1 1/2 dozen fetschpatze.