Common kitchen spice stops oil splatter when frying potato pancakes

Frying is one of the most popular methods of cooking food. Just take out a pan, pour in some oil, heat it up, and throw in the prepared product. After a moment, it will be ready to eat.

Sometimes, while frying, the oil begins to splatter, settles on the countertop, stove, and even your body, potentially causing painful burns. However, there is a simple way to avoid this. You just need something you most likely already have in your kitchen cabinet.

The recipe is really simple. Wash the potatoes, peel them, and grate them on a coarse grater. Add an egg, salt, pepper, onion, and marjoram to the potatoes, then fry the prepared mixture in deep oil until it turns golden brown.

The mixture contains a lot of water and starch that separates when the potatoes are grated. The water combined with hot oil causes the oil to start splattering. After a while, it's all over the kitchen and sometimes even on your skin.

How can you reduce oil splattering when frying the pancakes? Take out a product you surely already have in your kitchen. It's plain table salt. Just add it to the heating oil. Adjust the amount according to the size of the pan. Add no less than 1/3 teaspoon. Why does this trick work? Salt absorbs excess water and moisture, reducing splattering.

The choice of oil is really important because not all oils are suitable for frying at high temperatures. Most of us opt for sunflower or canola oil, but the best choice is avocado oil. This type of fat only burns when it reaches 520°F.

If you want the pancakes to be crispy, only add the mixture when the oil is really hot. Fry them on both sides for about 3 to 5 minutes. After frying, place them on a plate lined with paper towels to absorb the excess oil.