The basis of every recipe for potato pancakes is a perfectly prepared mass, the secret of which lies in the right selection of potatoes. Varieties with a high starch content will work best, such as Bryza or Irga, ensuring proper structure and delicacy of the pancakes. Starch is responsible for the ideal consistency, thanks to which the pancakes are crispy on the outside and soft on the inside.
Grated potatoes must be thoroughly squeezed out of the water. Too much liquid will cause the pancakes to separate and not cook evenly. Daria Ładocha, famous culinary expert, Additionally, he recommends setting the mixture aside for a few minutes to allow the starch to settle at the bottom of the bowlthen gently collect it and add it to the mass.
Squeezed potatoes include: add an egg, which will bind the mass, and flour – preferably wheatbut you can also try potato one for a more compact structure. Finely grated onion will give the mass a deeper flavor, and a clove of garlic will enhance the aroma.
Tomasz Strzelczyk, appreciated for his creative approach to traditional recipes, suggests using two potato grating techniques to prepare potato pancakes. Half of it should be grated on a large grater, and the other half on a fine grater. This method ensures the perfect consistency of the pancakes – a crispy crust on the outside and a soft, delicate center. This is a simple but effective method for a perfect dish.
Magda Gessler, a restaurateur who always pays attention to detail, introduces the addition of 18% cream to the traditional recipe. This ingredient not only prevents the potato mass from darkening, but also gives the pancakes a unique golden color. Effect? The pancakes are not only tasty, but also aesthetic, perfect for serving both in the classic version or with additions such as goulash or cream.
Robert Makłowicz, a master of culinary travels, proposes a solution that stands out for its innovation. Adding a bit of fresh yeast to the potato mass makes the pancakes fluffy and tender.. This treatment gives them a slightly bready flavor, which perfectly combines tradition with a modern approach to cooking.
It is best for frying potato pancakes lard or rapeseed oil. Both types of fats tolerate high temperatures well, providing the pancakes with a golden and crispy crust. However, it is worth remembering not to overdo their quantity – because the dish will become difficult to digest. Before serving, the pancakes can be drained on a paper towel.
Before adding the potato mass, we should also heat the pan appropriately. The optimal temperature will allow us to fry the pancakes evenly. However, be careful not to overheat the pan – too high a temperature will quickly burn the outer layer of the cake, leaving the center underbaked.
Classic potato pancakes with cream and sugar are a choice that never disappoints. But the version with beef goulash, aromatic mushroom sauce or smoked salmon works equally well.. Vegan variants are gaining popularity with innovations such as linseed instead of egg or tapioca instead of flour. This way, we can enjoy plant-based pancakes without losing their characteristic taste and consistency.
One of the most interesting solutions is to add grated halloumi cheese to the mass. Its characteristic salty note and delicate crunchiness go perfectly with potatoes, giving the pancakes a more refined taste. This is a great option for a dish that draws on tradition and delights with its unusual accent.
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Another interesting idea is enriching pancakes with various root vegetables, such as carrots, celery or sweet potatoes. By adding them to the mass, we will introduce a wealth of colors, but also a new flavor dimension that diversifies the classic dish. This variation can be a great way to smuggle more vegetables into your daily diet.
For people looking for healthier alternatives, they will be an ideal solution Potato pancakes baked in the oven. Just place the mixture on a baking tray covered with baking paper and bake at 200°Cto obtain golden and lower-calorie pancakes. This method will allow us to enjoy our favorite taste without excess fat and at the same time retain the crunch and aroma of traditional pancakes.
