Potato pancakes with sour cream without flour
Origin of the recipe
This recipe is a modern take on classic potato pancakes, popular in Slavic cuisine. The video shows how to make them without flour, using a combination of grated potatoes, sour cream, and egg. This technique produces a dense yet airy texture on the inside and a golden, crispy crust on the outside. Perfect for breakfast or a snack—quick to prepare, requires no complicated ingredients, and goes well with sour cream or sauce.
What do you need for cooking?
Ingredients
-
Potato
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Sour cream 15%
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Chicken eggs
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Salt
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Ground black pepper
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Vegetable oil
Kitchen utensils
- Spoon and fork
- shoulder blade
- Grater
- deep bowl
- Frying pan with non-stick coating
- Sieve/colander
Step-by-step recipe:
Step 1:
Peel the potatoes.
Step 2:
Grate the peeled potatoes directly into a bowl using a medium or fine grater. Don't soak them—proceed immediately to the next step.
Step 3:
Grate the onion into the bowl with the potatoes.
Step 4:
Place the grated potatoes and onions in a colander and press lightly with your hands to remove excess liquid. You can discard the juices—they're not needed.
Step 5:
Place the squeezed potatoes into a bowl, add sour cream, and beat the egg.
Step 6:
Add salt and black pepper to taste.
Step 7:
Gently stir the mixture with a spoon or fork until smooth. Don't overmix—the dough should be thick, not runny.
Step 8:
Pour 1–2 tablespoons of oil into a frying pan and heat over medium heat.
Step 9:
Using a spoon, scoop out some dough and place it in small portions—1–2 tablespoons each—on the pan. Form into round patties.
Step 10:
Fry on one side for 3-4 minutes, until golden brown. Flip with a spatula and fry for another 3-4 minutes.
NOTE: Cook in batches; don't overcrowd the pan—the pancakes should lie loosely. Add more oil between batches, if necessary.
Step 11:
Serve hot: Place on a plate and serve with sour cream, thick yogurt or sour cream sauce.
Cooking tips:
Use fresh potatoes - they contain less water and hold their shape better.
Don't grate the potatoes ahead of time—they'll turn dark and watery. Do this just before mixing.
If the dough is too runny, add a little semolina or starch (1 tsp), but this is not necessary - the dough in the video does not contain any additives.
Fry over medium heat - if the pan gets too hot, the pancakes will burn on the outside and remain raw on the inside.
Don't turn the pancakes over too early - let them "set" on the bottom, otherwise they will fall apart.
For crispiness, fry in enough oil so that the pancakes "float" rather than stew.
Serve immediately after cooking—they lose their crispness as they cool. You can reheat them in the oven for 5 minutes at 180°C.
