Traditional pancakes fried in oil absorb fat like a sponge. Fortunately, modern kitchen appliances allow you to maintain their crunch and flavor while significantly reducing the number of calories.
Air Fryer (air fryer) is today one of the most frequently chosen devices by people who care about healthy eating. In the case of potato pancakes, it works perfectly because the hot air evenly toasts the mass, eliminating the need to deep-fry in oil. Effect? Golden, crispy pancakes with minimal or no fat.
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They can have classic pancakes fried in a pan even several hundred calories more than those prepared in an air fryer. The difference is mainly due to the fat that penetrates the structure of the potatoes during frying. In a fat-free fryer, this problem disappears because the pancakes do not float in oil and their taste remains intense and natural.
The key to success is well-squeezed potato mass. The less juice, the better the crispiness and the shorter the baking time. Simply place the formed pancakes in a basket lined with baking paper and bake at a temperature of approx 180-200 degrees Celsius for 15-20 minutesturning them halfway through. If you want an even more golden crust, you can lightly spray them with olive oil. Literally one spray is enough.
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Even the lightest pancakes can lose their dietary character due to additives. Instead heavy cream it’s worth reaching for natural or Greek yogurtwhich will provide protein and reduce the calorie content of the entire dish. Vegetable additions such as: chives, dill Whether pickled cucumber salad.
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