One trick will help fix failed dough, because of which potato pancakes turn into an unappetizing mass.
The problem may not be a deviation from the recipe. Often, the main ingredient is the culprit.
The type of potato is important for draniki. Some varieties are ideal, while the dough from other varieties has to be improved.
It’s not difficult to do this, the main thing is to understand why the potato pancakes fall apart right in the frying pan.
The problem is that some potato varieties contain little starch. Because of this, the potato pancakes simply "don't stick together."
There is no need to specifically look for the right variety. You can simply improve the dough from which you cannot form a potato pancake.
If there is little starch in the preparation, you need to add flour and eggs. These ingredients will "glue" the potato pancakes together. So, for 1 kg of potatoes, 3 eggs and 1.5 cups of wheat flour will be enough.
Additionally, you can experiment with the dough, adding grated garlic or cheese, raw or fried onions, herbs, and seasonings to the mixture. Or simply add garlic, spices, ketchup, or cheese sauce to the sour cream.
