Perfect potato pancakes are juicy, but do not drip with fat. For this, they must crunch and are light. How to make potato pancakes to achieve a perfect result? After clash potatoes, it is worth squeezing the juice from them, but keep starch, which will be placed at the bottom of the bowl. Added back to the mass, it will make the pancakes more crunchy. However, do not use too much flour so that the dish does not become too heavy and fluffy. Also remember to warm up the fat – then the pies will not absorb it, but they will get together great.
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Ingredients:
- a kilo of potatoes,
- average white onion,
- 2 eggs,
- 2-3 tablespoons of wheat flour (or potato flour for a more crunchy version),
- salt and freshly ground pepper to taste,
- Vegetable oil for frying.
Method of performance:
Peel the potatoes, wash them and grate them on a fine mesh. Do the same with onions. Put the grated potatoes and onions into a sieve or a clean cloth and thoroughly squeeze the excess water. Leave the liquid imprinted for a few minutes – when the starch gets on the bottom, gently pour the water and add the starch back to the mass.
Add eggs, flour, salt and pepper to the broken mass. Mix everything thoroughly to get a homogeneous mass.
Heat the oil in a pan. Apply portions of dough with a spoon, forming thin pancakes. Fry on medium heat on both sides until golden brown, after about 2-3 minutes on each side. Put the ready pies on a plate lined with a paper towel to get rid of excess fat.
Source: NowowoPuje.pl
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