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Potato pancakes made from raw potatoes

Potato pancakes made from raw potatoes

A quick, easy, delicious breakfast or dinner for the whole family! Potato pancakes made from raw potatoes are a great budget-friendly dish that works for all kinds of occasions. You can serve them any time of day. They're good even after they've cooled, so you can pack them for work as a filling snack.

Maria

Recipe author

Composition / ingredients

Servings:

Flour

100

Potatoes

Eggs

Sour cream

Sunflower oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 19 % 6 g

Carbohydrates 69 % 22 g

154 kcal

GI: 55 / 0 / 45

Cooking method

Step 1:

How do you make potato pancakes from raw potatoes? Start by prepping the ingredients you'll need. Use sour cream of whatever fat content you prefer. You can swap the sunflower oil for any other fat, including butter, lard, or shortening.
Step 2:

Wash the potatoes, pat them dry with paper towels, and peel them. Grate the raw potatoes on a fine grater and drain off the juice that's released. To keep the pancakes from turning out too dry, don't wring out the grated potatoes.
Step 3:

Add the raw egg to the grated potatoes and stir the mixture.
Step 4:

Then add the sour cream. Stir until the mixture is smooth.
Step 5:

Sift the flour through a fine sieve to make it airier and break up any lumps.
Step 6:

Mix the sifted flour into the grated potatoes in batches. You should end up with a thick, moderately sticky, uniform batter.
Step 7:

Season the potato mixture with salt and pepper and stir again.
Step 8:

Fry the potato pancakes in a preheated skillet in oil on both sides until golden brown. Serve the dish hot with sour cream or any savory sauce.

Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Any oil is healthy only up to a certain temperature—its smoke point, at which the oil starts to burn and toxic compounds, including carcinogens, form in it.
You can check whether the oil is hot enough in the pan with a simple trick: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.