How not to cook potato pancakes: the most common mistakes
Potato pancakes are a budget potato dish that every Ukrainian housewife knows about. After frying, they should hold their shape, be golden and crispy. But very often potatoes turn into a gray lump. There are several reasons for this phenomenon.
The FoodOboz editorial team will tell you about the most common mistakes made when cooking potato pancakes. If you avoid them, you will be able to get an attractive and tasty dish.
How to make potato pancakes
Not adding onions
The golden color of potatoes is preserved by grated onions. Therefore, if you do not add this vegetable, the potatoes will turn gray and very soft.
Leaving the base for a long time
After preparing the mass for the pancakes, start frying them immediately. The longer the base is stored in the refrigerator, the darker it gets.
Preparation
Pancakes are too big
If the pancakes are too big, they won't have time to cook well inside and will start to burn. Therefore, the pancake should be quite thin. In this case, you need to fry on low heat under a lid.
Potatoes with a low starch content
Crispy potato pancakes with sour cream
To keep the pancakes in shape and not fall apart, you need to choose potatoes with a high starch content. It is also very important to drain the excess liquid. A few spoons of starch can be added separately.
Too much flour and too much liquid
Do not add too much flour
A large amount of flour makes pancakes rubbery and tasteless. And if the pancakes are too thin, there was too much liquid in the dough.
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