Every dish of national cuisine has its own secrets – borscht, pelmeni and even simple-looking potato pancakes.
But even a simple dish can be ruined, especially when you want to make it better.
Let's figure out why potato pancakes don't turn out and what mistakes it's time to correct.
First, the type of potato
In addition to the fact that these should be fresh and not frozen vegetables, for potato pancakes you need to choose starchy varieties.
New potatoes are also not suitable for potato pancakes – they contain little starch.
Secondly, a grater
You may hear that potatoes are minced, chopped with a blender or grated on a coarse grater. In the classic version, potato pancakes are a fine grater that turns vegetables into a liquid mass.
Thirdly, onions
Onions, as sad as it may be, also need to be grated. Grated onions mixed with potatoes help preserve the color of the mashed potatoes, which can darken, and then the potato pancakes will not be golden, but dark green.
Instead of onion, you can add 1-2 tablespoons of sour cream to the dough.
Fourth, juice
Do not add flour to the grated mass. If there is a lot of juice, you can squeeze it out. But if you drain it all, the pancakes will be dry or rubbery.
Fifth, the egg
There is no consensus on this. But it is definitely not a forbidden ingredient. You should definitely add an egg if the potato contains little starch.
Sixth, flour
Flour in potato pancakes is definitely unnecessary. Starch is added to the liquid dough if necessary. If you add flour, the pancakes will be tough.
