You won't need eggs or flour: the secret to fluffy potato pancakes lies elsewhere
The secret of perfect potato pancakes lies in the minimal set of products.
Making fluffy and airy potato pancakes is not as difficult as it might seem at first glance.
To achieve the right consistency, you will have to throw out the flour and eggs from the recipe. These products will be replaced with sour cream.
The final list of ingredients looks like this:
- potatoes – 10 pcs.;
- onion – 2 pcs.;
- sour cream – 1 tbsp. l.
Preparation
1. Grate the potatoes. Which side to choose depends on what kind of potato pancakes you need.
If you want to make crispy ones, use a large grater. If you want a softer dish, grate on a fine one.
2. Drain all the juice from the potato mass. Grind the onion and mix with the potatoes.
3. Then add sour cream, salt and spices. Mix the mixture thoroughly, then form pancakes and fry on both sides for 4-5 minutes.
The finished potato pancakes can be supplemented with fresh herbs, a salad of young vegetables or sauce.
