Many amateur cooks are sure that it is impossible to prepare normal potato pancakes without adding a raw egg.
After all, this component helps to “bind” the base for the potato pancakes.
However, the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova assures gourmets: the egg ingredient should be abandoned.
According to the expert, this approach will help you get truly delicious and tender potato pancakes.
How to cook potato pancakes correctly
Grate 10 raw potatoes and 2 onions. Remove excess liquid from the potato mass. Combine the two vegetable components.
You should not add an egg to the resulting mixture.
Yes, the ingredient will "glue" the dough together. But it will also deprive the cook of the chances of getting soft and airy pancakes.
Also, don't add too much flour. One tablespoon will be enough. If you have the opportunity to use even less flour, you should take advantage of it.
You should also add 1 tbsp sour cream to the potato and onion base.
The resulting dough will make very tasty, tender and juicy potato pancakes.
Expert: Julia Arkhipova
