Many people love potato pancakes – a real culinary masterpiece.
However, sometimes problems arise during the process of their preparation.
In particular, the dish sometimes turns out to be too fatty.
And this has a negative effect on its taste. Plus - extra calories.
How to avoid this problem when frying potato pancakes, was explained by the expert of the online publication BelNovosti, chef Yulia Arkhipova .
If everything was done correctly, the potato pancakes should be golden, crispy on the outside and tender on the inside.
But, as already noted, sometimes this result is hampered by excessive absorption of oil during frying.
One way to avoid this problem is to add half a teaspoon of vodka (per 1 kg of potato mass).
During heat treatment, the alcohol will evaporate and no foreign taste will remain.
Second option: add a tablespoon of vegetable oil to the potato mixture before frying.
To achieve the best results, experienced housewives use a frying pan with a Teflon coating.
It allows us to fry our potato pancakes with a minimum amount of oil or even without it at all.
Expert: Julia Arkhipova
