How to make perfect potato pancakes? If they are crispy and golden, no one can resist them. However, many people make the mistake that causes the pancakes not to come out or even fall apart while frying. We explain what needs to be done to make them perfect.
Do potato pancakes fall apart in the pan? Remember one important thing and they will come out crispy
If the pancakes are falling apart, it means that the dough is too thin. Many beginner cooks make this mistake. It is worth remembering that after grating, you should squeeze out excess water before adding further ingredients. Squeezed potatoes will have a thicker consistency and therefore will not fall apart during frying. Let’s also pay attention to the type of potatoes we use for the pancakes. The best varieties will be type B: Irga, Flaming, Orlik or Sante, as well as C varieties such as Gracja, Gustaw or Tajfun. These species have a perfectly sticky and compact consistency, so they are perfect for pancakes.
Add the secret ingredient to the pancakes. They will be less greasy and velvety in taste
Potato pancakes are deep fried, so after frying, it is best to place them on a paper towel to drain excess fat. However, there is a trick that will make them absorb less oil. All you need to do is add it to the mass during preparation. It will not only improve the taste, but also reduce the absorption of fat during frying. Add mayonnaise to the finished mass just before pouring it into the pan. Add one tablespoon of mayonnaise per kilogram of potatoes.
Source: Gazeta
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