Not everyone can cook potato pancakes correctly, since this dish requires special skill.
Sometimes they can come out too soft, fall apart, or even turn dark.
In order to avoid this, you need to know some secrets, explains the expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova.
What do they consist of?
Prepare the potato pancakes immediately
The preparation simply won't withstand prolonged contact with air: as a result, instead of golden potato pancakes, you'll get dark ones. So don't hesitate.
Oil
This is a very important component, thanks to which you can make potato pancakes crispy. To do this, first of all, you need to introduce it in sufficient quantities.
It is also important to remember that the potato mass is not added to cold oil.
Quantity of potatoes
The more potatoes you use, the less crispy the potato pancakes will be. Therefore, you should not make the pancakes too large.
Sour cream
If you add a couple of spoons of fermented milk product to the potato mass, the potato pancakes will turn out golden and tasty. The fat content of the sour cream does not play a determining role.
Expert: Julia Arkhipova
