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.

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.

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

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

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.