Many people prepare potato pancakes with flour and cannot imagine it being any other way. It would seem that without this ingredient, our mass would fall apart. However, nothing could be further from the truth. Check how to make such pancakes and why it is worth replacing the traditional recipe containing flour.
Typically, recipes for potato pancakes contain flour and eggs, i.e. ingredients that are supposed to bind the potato mass together. Instead, however, they can add heaviness to the dish, at the same time overwhelming with their taste and reducing the noticeability of the aroma. In addition, they make the pancakes absorb more fat when frying.
However, it turns out that we do not have to use these products to make good potato pancakes. This is because Potatoes themselves can be a binder that will keep our mass in the right consistency. However, we must choose the right specimens. It is best to choose yellow varieties, rich in starch and less watery.
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This will allow the starch released from them to thicken mass and set it in the pan. However, we must remember to grate the potatoes finely and not blend them, because this friction breaks the structure of the potatoes, releasing the starch.
Let’s also not forget to follow the fight drain gently but do not get rid of all the liquid because this is where the starch precipitates. In addition, it would be a good idea to add grated onion, which will enhance the flavor and additionally bind water. It is also worth using thick cream so that the pancakes have a creamier consistency and do not darken.
Preparation without flour and eggs is extremely simple. What’s more, we don’t need a lot of products to prepare them. To make them, we need the following ingredients:
- 700 g yellow potatoes,
- 1 tablespoon of thick cream,
- 1 small onion,
- frying oil,
- sun,
- pepper.
The first step is to peel the potatoes and grate them on a fine grater. Then drain the liquid from them, remembering to leave some of it due to the starch. Add grated onion, cream and spices to the potatoes. Mix everything thoroughly.
Pour oil into the pan. Let’s remember that the fat must be well heated, so that the surface of the pancakes will set quickly and will not absorb large amounts of oil. Apply the potato mass, creating a thin layer.
Avoid making thick pancakes because they may not fry properly and will not be as golden and crispy. Fry the portions over medium heat. After turning the pancakes over, cover them frying pan for a whileand then uncover it to brown the pancakes a bit more. Serve them immediately after frying, while they are still crispy.
