Potatoes, although inconspicuous, contain a lot of water and natural starch glue. During rubbing and mixing, the mixture releases juice, which, if not drained properly, makes the dough too thin. In this consistency, if the oil is not sufficiently heated, pancakes will form instead fry, they begin to… boil.
As a result:
- the surface will not be cut quickly,
- water vapor does not escape from the interior,
- the oil penetrates into the structure of the cake.
This is why ready-made pancakes tend to be saturated with fat, lose their crunchiness and become heavy. To prevent this, it is crucial not only to squeeze out excess water, but also to set the right frying temperature, around 170-180°C. At this value, the surface of the potato closes quickly and the fat does not have time to absorb.
Although it sounds surprising, the secret to light, crispy pancakes may be a teaspoon of strong alcohol, preferably vodka. This simple add-on works on several levels:
- inhibits the formation of gluten – if you add a little flour to the mixture, the alcohol limits the formation of the gluten network, thanks to which the dough remains delicate and, after frying, crumbly,
- accelerates the evaporation of water – alcohol evaporates at a lower temperature than water, which causes the surface of the cake to dry out and brown faster,
- limits the absorption of fat – rapid evaporation creates a thin, natural “barrier” that does not allow the oil to penetrate deep into the oil.
For 1 kilogram of potatoes, 1 teaspoon of alcohol is enough – preferably vodka or another neutral, high-proof drink. After frying, there is no trace of the smell or taste of alcohol.
Alternatives to alcohol
Not everyone wants to use vodka in the kitchen. However, the crispy effect can be achieved in other ways:
- strongly carbonated mineral water (3-4 tablespoons) – the bubbles aerate the mixture, which makes the pancakes lighter and brown faster,
- a teaspoon of apple cider vinegar – slightly acidifies the dough, which limits the development of gluten and improves the structure of frying,
- 1-2 tablespoons of rice flour or corn starch – they create a glassy, delicate coating and add a crisp texture to the pancakes.
All these additions make the potato mass fry evenly and do not absorb so much fat.
The composition itself is half the success. The second part is the preparation and frying technique.
1. Squeeze out excess water, but use the starch
After grating the potatoes, place the mixture in a strainer over a bowl and leave for a few minutes. The juice that separates contains valuable starch. Don’t throw it away – let it settle, pour off the clear water and add the sediment (pure starch powder) back to the mass. This will make the pancakes compact and not rubbery.
2. Mix the ingredients well
The basic recipe for 1 kg of potatoes is as follows:
- 1 kg of potatoes,
- 1 small onion,
- 1 large egg,
- 1-2 tablespoons of potato or rice flour,
- salt, pepper,
- 1 teaspoon of vodka or 3 tablespoons of sparkling water,
- optional: 2 tablespoons of sour cream for a more delicate interior.
Combine all ingredients just before frying. When the mixture stands for a long time, the potatoes darken and the consistency becomes watery.
3. Temperature matters
Heat the oil to 170-180°C. The simplest test: throw in a bit of the mixture – if it immediately starts to sizzle intensely, the temperature is right. Oil that is too cold = the pancakes will be saturated with fat. Too hot = they will burn on the outside and remain raw on the inside.
4. Suitable thickness
Thin pancakes (3-5 mm) fry evenly and quickly. Thicker versions require longer processing time, which allows more fat to penetrate inside.
5. Set aside after frying
Do not place hot pancakes directly on a paper towel – the steam will soften the bottom. A better solution is to use a metal rack placed over the paper to allow the steam to evaporate and preserve the crispiness.
Remember that the oil itself is also important. Here it must be one that has a high smoke point, i.e. rapeseed, high-oleic sunflower, peanut or clarified butter. It is not recommended to use extra virgin olive oil – it is too delicate, burns quickly and changes the taste of the dish.
If you want to limit frying, try baking pancakes in the oven or in an airfryer.
Sources: Terazgotuje.pl
