Lovers of potatoes and crispy, ruddy pancakes - this information is for you!
How to make potato pancakes even tastier? We tell and show.
Secret number 1 - potatoes
It's not a secret, you say, and you will be right. Since not every potato goes for frying, and even more so for potato pancakes.
For example, young potatoes or red will not work at all. The first has a lot of water, the second is "soapy".
Therefore, we take an ordinary, ripe yellow or yellowish potato. It can be white or with colored spots - it contains a lot of starch, and for our dish it is just very important.
Secret number 2 - grater
In order for potato pancakes to keep their shape and to be thoroughly fried, the potatoes need to be grated correctly.
Grate most or 2/3 of the whole potato on a medium grater, and less on a coarse grater. Don't mix it up!
And the middle one is not the one that is mashed. And it gives out the product with thin, long and translucent rods.
Secret number 3 - juice
Potato juice in potato pancakes is a bad and unfriendly addition. Do you want crunch and ruddy? Squeeze the freshly grated potatoes until dry with your hands or through a sieve.
By the way, potato juice is very useful. Treats gastritis, ulcers, intestinal infections, cleanses the liver and much more. If in the morning on an empty stomach.
The second time the released juice (it will be necessary) does not need to be squeezed out.
Secret number 4 - salt and spices
Better at all without any additives like onions, dill, garlic or pepper. You can get by with regular salt.
The classic pancakes are potatoes, salt and vegetable oil. Everything!
All other spices and seasonings turn pancakes into potato pancakes, sorcerers, cartoons and other dishes.
Secret number 5 - butter and a frying pan
Potato pancakes are fried in a hot skillet with a lot of good vegetable oil without oil.
Of course, butter and fried foods are bad. But we're not talking about diet right now, are we?
The most important thing in potato pancakes is crispy bright crust. Therefore, you need to spread the potato mass only in hot oil and fry for 3-4 minutes on each side.
If necessary, you can turn over again and "brown" the pancakes to the desired condition. Do not close the lid!
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Thanks for reading to the end!