love potatoes? A pancake? If you can not give up a portion rosy, crispy potato pancakes, I will share with you the five secrets of their preparation. Read more.
What... pancakes?
Delicious potato pancakes or pancakes with golden crispy crust, considered the Belarusian national dish, but first they have mastered cooking gourmet Germans.
Pancakes like in many countries, only to call them differently.
Ukrainians prepare pancakes, tertyuhi and kremzliki.
Poles fried plyatski Czechs - bramboraki and in different regions of Russian pancakes known as kakorki, teruntsy and doriki.
cooking pancakes potato technology is simple - crushed potatoes mixed with eggs, flour, onion, garlic and spices, and then fried in oil as fritters.
Juicy, tasty pancakes like adults and children, and to prepare this dish is easy, fast and enjoyable.
The first secret: good potatoes
For the pancakes are not suited potatoes, because it is not very starchy and potato pancakes are raspolztis or burn on.
In this case, the binder is added starch or eggs which are sometimes replaced whipped egg whites.
1 kg potato enough 2 eggs or 1-2 tbsp. l. starch.
By the way, some chefs believe that the eggs make the pancakes too dense, so it all depends on the tastes and preferences.
So, peeled potatoes rubbed on a fine or a coarse grater or grind in a food processor, a blender, a meat grinder.
Secret tip:
Rub 2/3 of the potatoes on a coarse grater, and the remaining potatoes on average.
So the potato chips after mixing is best to keep a form of "pancake".
It is no accident potato pancakes called Turunen - from the word "rub" or Ukrainian style - "tear".
The second secret: to overcome all unnecessary
Good pancakes - pancakes dry. After rubbing and thorough mixing of the potato chip, it needs a good squeeze of juice.
Secret tip: take two bowls, one you have potatoes the second - is empty. And clean hands take on a little potato chips and squeeze the juice to dryness in an empty bowl.
Only after all the potatoes pressed - add salt and eggs.
Then again stir. Juice will be many more, but it is not drained.
The third secret: less flour, but it is better without it
To be honest, in my pancakes only potatoes, salt and egg.
I do not use flour. But because of the different kinds of potatoes in some recipes it is absolutely necessary.
Secret tip: flour spoils the taste of pancakes and they become rubber.
Use a bit of potato starch for "clutch" potato chip or strain pressed potato juice after rubbing on the bottom of the bowl, he (starch) will be white and pink.
That's it, and return back into the potato mixture.
The fourth secret seasonings
One of the subtleties of cooking the classic potato pancakes - condiments and spices. Or rather the lack thereof.
Many will now be resent on the subject: what about the bow; garlic; ground pepper; greens, etc.
It is a matter of taste.
In the classic recipe, I repeat, only three ingredients: potatoes, egg and a little salt.
Fifth secret: correct frying
Of course, some pancakes baked or cooked in a double boiler. Probably tasty, but it's not pancakes. These pancakes - roasted.
Secret tip: fry the pancakes you need on a hot frying pan with a lot of good vegetable oil.
Yes, bad and bold. But we are not discussing a diet, right?
The pancakes that important? That's right, the bright crisp crust.
Fry for 3-4 minutes on each side, if necessary, you can once again turn over and "dorumyanit" pancakes to the desired condition.
Pancakes - universal home-cooked meal. This dish is an independent or a wonderful side dish to meat, poultry and even fish.
They always turn out delicious and the recipe is simple and minimalistic. It may even learn aspiring mistress.
Rosy and crispy pancakes, melt in your mouth, sometimes disappearing from the plate before the family will gather around the table.
And for every housewife is the best recognition of its culinary skills!
Good luck to you!
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