These potato pancakes will disappear in minutes, so it’s best to cook more of them.
There are several simple secrets to preparing a delicious dish of Belarusian cuisine.
As a bonus, these culinary tricks will help you avoid a number of mistakes that are made during cooking. For example, sometimes the dish turns out a bit raw, and the potato pancakes themselves fall apart.
Cooking tricks
1. Experienced cooks advise using potatoes that have been lying around. Young tubers release a lot of juice and starch. The potato mass must be squeezed out before making the dough to remove excess liquid.
2. Flour in the recipe can be replaced with semolina. For 1 kg of potatoes take 2 tbsp. cereal. Experienced housewives have noticed that with semolina the potato pancakes are stronger.
3. Eggs are not the key ingredient, so don't overdo it. Just one is needed to hold the mixture together during frying.
4. Experienced cooks do not recommend experimenting with spices. Classic potato pancakes with onions, pepper and salt turn out better than other options. But, if desired, you can add paprika, basil, parsley, dill to the dough.
