Preparation of tasty potato pancakes It doesn’t seem complicated. It happens, however, that when frying these delicious specialties, we make some kind of mistakes, which makes the finished products too greasy and not very crunchy. It turns out that potato pancakes can “drink” fat As a result of frying them in poorly hot oil. It is best to place them in a pan when the fat warms to the temperature about 180 degrees Celsius.
In checking oil heating degree A special kitchen thermometer can help. However, if we do not have such a device, we can do a test with a small piece of bread. We put this piece in the pan and count 16 seconds. If the bread is browned after this time, it means that the oil is hot enough.
It turns out that Error causing excessive absorption of fat pies We can already commit ingredients at the stage of preparing. Choosing the right potatoes turns out to be key. It’s best to bet on Flour varieties (culinary type C). Potatoes with a lower starch content contain more water, so there is a risk that during frying they will fall apart and excessively absorb fat.
Interestingly, some chefs use a certain A trick that can minimize the risk of “drinking” oil by potato pancakes. Just add to the mass a bit vinegar (enough 1 tablespoon for about 1 kg of potatoes) so that the prepared specialties do not absorb excessive amount of fat. The pancakes will come out delicious and mumble all nice!
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While frying potato pancakes It is also worth to avoid others errorsthat can make the dish unsuccessful. We have already mentioned the right oil warming, choosing the right variety of potatoes and adding a small amount of vinegar to the potato mass.
Another error that should be avoided while preparing potato pancakes is UNDERSTANDLATE SUPPLEMENTATION OF THE PARTER MASS FROM WATER. After the potato clash on the grater, use a cotton cloth to squeeze excess liquid from them. Otherwise, the pancakes will absorb fat from the pan, and will also lose their crunchiness significantly.
What’s more, it’s worth it Watch out for the size of fried pies. If we put too much potato mass in a frying pan at a time, then there is a risk that the pies will not fry and will be raw inside.
Source: NowowoPuje.pl
