Nobody likes a mushed potato pancake. It's good if the pancakes don't stick together, have a nice color and are deliciously crunchy.
As for the crunch, you can, of course, overcook the potato pancakes in the frying pan, dry them out, and then they will also crunch. But that's not it.
We'll tell you how to make exceptionally crispy and delicious potato pancakes.
You will need:
- potatoes - 6-8 pcs.;
- egg - 1 pc.;
- flour - 1.5 tbsp;
- vegetable oil for frying;
- one onion and salt to taste.
How to cook
1. As usual, we start with peeling the vegetables. Then we grate the potatoes on a fine grater.
2. We deal with the onion in the same way. You will have to cry, but thanks to the onion, the mixture will not turn black and the potato pancakes will turn out beautiful, not dark green.
3. Add salt to the vegetable puree, stir and leave for 10-15 minutes.
4. Carefully drain off excess juice, add egg, flour in small portions and mix.
Fry the potato pancakes in vegetable oil over medium heat, without covering.
Place them on plates, but not in a pile – this way the potato pancakes won’t get steamed and will remain crispy.
Serve with fried lard, sour cream or butter. Enjoy!
Previously, we talked about how to preserve the bright color of fresh herbs in prepared dishes.
