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Pancake of raw grated potatoes without eggs and flour

Crispy Potato Pancake — No Eggs, No Flour

A quick, easy breakfast or dinner! A really tasty, crispy potato pancake made right in the skillet. Just one ingredient and fifteen minutes! Give it a try — you'll love it.

nordia

Recipe author

Pancake of raw grated potatoes without eggs and flour

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Composition / ingredients

Servings:

Potatoes

400

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 30 % 8 g

Carbohydrates 63 % 17 g

142 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Wash the potatoes, peel them, and rinse under water.
Step 2:

Grate the potatoes (use the teardrop-shaped holes on the grater). Be careful — it's easy to nick your fingers. If you have a food processor, you can use it to grind the raw potatoes into a purée.
Step 3:

Spread the grated potato onto a cloth (a cotton towel or several layers of cheesecloth).
Step 4:

Wring the potato out well so all the juice and starch come out. Set the bowl of squeezed-out juice aside for ten minutes.
Step 5:

Transfer the squeezed potato to a separate bowl.
Step 6:

After ten minutes, pour off the potato juice. Potato starch will have settled at the bottom of the bowl.
Step 7:

Scrape that potato starch off the bottom of the bowl and add it back to the potatoes.
Step 8:

Add salt and pepper to taste.
Step 9:

Mix everything together well.
Step 10:

Heat a skillet over medium heat. Add 1 tablespoon of vegetable oil. Spread the potato mixture into the skillet.
Step 11:

Press the potato mixture into an even pancake about 1/8 inch (2 mm) thick. Fry for about five minutes.
Step 12:

After five minutes, flip the pancake and fry for another five minutes.
Step 13:

Slide the finished potato pancake onto a plate and cut it into four wedges. Serve as a side dish or a main.

You can enjoy this potato pancake for breakfast (with fried eggs and bacon or ham, say), for lunch, as a side or a main, as a snack, or for dinner — it even works as an appetizer.
Serve it plain, or with sour cream or any sauce you like (for a quick sour cream sauce, stir together sour cream with finely chopped dill or cilantro, a pressed garlic clove, and a little salt).
This amount of potato makes one large pancake for one or two people. If you need more, just double the potatoes — figure about 200 grams (a bit under 1/2 lb) per person.
For extra flavor, add some finely grated onion to the grated potato (at the step where you add salt, pepper, and starch). Half a small onion is plenty for 400 grams of potato.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.