Crispy potato pancakes made easy: Ditch the flour for best results

Potato pancakes are a very simple dish. The list of necessary ingredients is short. However, they don't always turn out crispy; sometimes, they are downright rubbery. It's a matter of flour, which is better to avoid. It's very easy to replace it.

Potato pancakes have many enthusiasts. Everyone makes them a little differently, often using family recipes. They are also served in various ways. Some people love the sweet version with sour cream and sugar. For others, potato pancakes are best served with a meat sauce.

Even the best toppings won't save the pancakes if they are rubbery. Crispy, thin pancakes that don't drip with oil are ideal. Although their preparation seems incredibly simple, having a culinary disaster is not difficult. They can fall apart during frying, their texture can leave much to be desired, and they can remain raw inside. How can you avoid this?

It's worth eliminating flour from the recipe, which is often responsible for the pancakes' not-so-great texture. Simply replace it with a larger amount of eggs. It's also important to choose and prepare the potatoes properly. They should be starchy, with a high starch content, so they won't absorb too much oil and will stay crispy. Many cooks claim that the older the potatoes, the better. Older potatoes have the most starch.

Grating the potatoes also matters. The pancakes will be soft and delicate using a fine grater, and most of the water will be removed from the mixture. Potatoes grated with a coarser grater guarantee crunchier pancakes. Many cooks advise mixing finely grated potatoes and coarser grated ones.

Ingredients:

          
• 2 lbs of potatoes
• 2 - 3 eggs
• 2 onions
• 2 tablespoons of 18% sour cream
• Salt and pepper to taste
• Oil for frying

Preparation method:

1. Peel the potatoes and onions, then grate them.
2. Transfer the grated vegetables to a sieve and let them sit in a bowl for 10 minutes.
3. After this time, squeeze the potatoes thoroughly. Drain the water, and add the starch left at the bottom of the bowl to the mixture.
4. Add the eggs, 2 tablespoons of sour cream, and salt and pepper to taste the potato mixture, then mix everything thoroughly.
5. Heat the oil and fry the pancakes until golden on both sides.
6. After frying, transfer the pancakes to a plate lined with paper towels to absorb the excess oil.