Properly prepared potato pancakes are a very appetizing dish.
But sometimes the potato pancakes absorb too much vegetable oil during frying.
In this case, the dish turns out to be too fatty, high-calorie, unhealthy and not very tasty.
Yes, potato mass has this unpleasant property: it absorbs a lot of fat.
How can we avoid this phenomenon or at least make it less intense?
Fortunately, there are several quite "working" tricks. They were told by the expert of the online publication "Belnovosti" in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
A secret additive to keep potato pancakes from absorbing too much oil
You can add a little bit of alcohol to the base of the dish.
For every kilo of potato mass - a maximum of ½ teaspoon of vodka.
Most likely, the alcohol will “go away” during heat treatment and will not spoil the taste of the dish in any way.
But if you don't want to take risks, then use an alternative life-saving supplement.
So, to prevent potato pancakes from absorbing oil, you need to add... oil to the base.
Yes, don't be surprised! Such an additive, oddly enough, will help prevent potato pancakes from turning into an overly fatty dish.
Add a little vegetable oil to the prepared potato mixture (1 tbsp is enough)
Potato pancakes made from this base can be fried in a dry or lightly oiled frying pan. But it is important that the cookware is Teflon coated.
Expert: Julia Arkhipova
