Many housewives believe that without chicken eggs, potato pancakes will simply fall apart into separate pieces right during the frying process.
And flour, according to many, allows the dish to acquire the desired texture and consistency.
However, experienced cooks know that these familiar ingredients can sometimes do more harm than good. Potato pancakes can turn out tough, too dense with an inexpressive taste. Therefore, it is worth knowing how to do without these products.
What tricks will help with this?
The right potato
If you have the opportunity to choose a root vegetable, then give preference to options with a yellow skin color. Such potatoes will be an ideal choice for potato pancakes.
Correct grinding
Many people, out of habit, choose a large or medium grater. Such potato pancakes turn out very crispy. But they have a significant drawback - the pleasant taste is preserved only for a short period of time.
Therefore, it is better to choose either a meat grinder or the smallest grater.
Sour cream
This component allows you to make potato pancakes tasty, tender and beautiful. The component also protects potatoes from changing color.
For a serving of potato pancakes, just one spoon of fermented milk product is enough.
Lid
Not everyone knows that potato pancakes can be cooked under a lid to make them more tender. But you need to do it right. First, fry the dish on one side until an appetizing crust appears, then turn it over and cook it under a lid until done.
