Potato pancakes often turn out quite flat and tough.
The dish is rarely distinguished by its airiness and softness.
However, experienced cooks always make potato pancakes that are light, tender and juicy, while also acquiring a delicious golden crust.
The secret is in completely abandoning one of the supposedly "mandatory" ingredients. And in reducing the amount of another component.
What should not be in the base of potato pancakes
The main rule is this: you cannot add an egg to grated potatoes.
Yes, this product "binds" the mass. But it also deprives the future dish of tenderness and volume.
There is another recommendation: do not overdo it with flour. If the base for potato pancakes is not too liquid, then you can completely refuse to use the bulk product.
If the cook is afraid that the mixture will still spread across the pan, then it is worth limiting yourself to adding only one tablespoon of the flour ingredient.
What should the base for potato pancakes consist of?
The mass should consist of the following components: grated potatoes and onions, sour cream, and flour (if needed).
For 10 potatoes - a couple of onions. As for the fermented milk product, one tablespoon will be enough.
This base will make such fluffy and soft potato pancakes that their consistency will resemble pies.
