Grated Raw Potato Pancake (No Eggs, No Flour)
A quick and easy breakfast or dinner! A very tasty, crispy potato pancake in a skillet. Just one ingredient and fifteen minutes to cook! Try it - you’ll like it!
Updated : 13 February, 2026
Easy
About 30 min.
Ingredients
400 grams
Potato
to taste
Salt
to taste
Ground black pepper
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the potatoes, peel them, and rinse with water.
Step 2
Grate the potatoes using the side of the grater with teardrop-shaped holes. Be careful - it’s easy to cut yourself. If you have a food processor, you can use it to grind the raw potatoes into a purée.
Step 3
Place the potato mixture onto a cloth napkin (cotton) or cheesecloth folded into several layers.
Step 4
Squeeze the potatoes well so all the juice and starch come out. Set the bowl with the squeezed-out juice aside for 10 minutes.
Step 5
Transfer the squeezed potatoes to a separate bowl.
Step 6
After 10 minutes, pour off the potato juice. Potato starch will remain on the bottom of the bowl.
Step 7
Scrape the potato starch off the bottom and add it back to the potatoes.
Step 8
Add salt and pepper to taste.
Step 9
Mix everything thoroughly.
Step 10
Heat a skillet over medium heat. Add 1 tablespoon vegetable oil. Spread the potato mixture into the skillet.
Step 11
Level the mixture so it forms a pancake about 2 mm thick. Fry for about 5 minutes.
Step 12
After 5 minutes, flip the pancake and fry for another 5 minutes.
Step 13
Place the finished potato pancake on a plate and cut into four pieces. Serve as a side dish or a main dish.
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