Simplified comfort food: Easy no‑grate Potato Pancakes

Is it possible to make potato pancakes without grating potatoes? Certainly! While pancakes made from grated potatoes have a distinct texture, it can easily be replicated in a much simpler way.

If you're craving potato pancakes, but the thought of tiresome grating makes you shudder, fear not. Potato pancakes can be made without the use of a grater. They're just as delicious, and they don't lack in crispiness, either.

To make potato pancakes without grating potatoes, all you need is... boiled potatoes. Simply put them through a masher or mash them thoroughly, and mix with the usual ingredients needed for potato pancakes. Once you've prepared them, fry them on both sides in hot fat until they turn brown.

Something important to remember when making potato pancakes is the type of potatoes used. The best ones for the batter are starchy, floury ones (type B and C). A high amount of starch ensures crispy and compact potato pancakes.

Nobody wants rubbery potato pancakes. This unwelcome texture usually occurs due to an excess of flour. In truth, potato pancakes don't need much flour – the egg and starch are sufficient in holding the pancakes together.

What about the crispiness? This is a crucial feature of potato pancakes. You'll achieve a crispy crust by frying the pancakes in well-heated fat. Keep in mind that the batter added to the pan will lower the oil temperature, so it's worth keeping it high. This is why it's recommended to fry potato pancakes in fats with a high smoke point, like canola oil or ghee.

This frying technique also stops the pancakes from soaking up the fat from the pan. To further reduce this process, adopt the doughnut trick and add a bit (half a tablespoon) of high-proof alcohol to the potato pancake batter - for instance, spirits. This addition won't alter the taste of the pancakes.

Ingredients:

• 1.1 lbs of boiled potatoes
• 1 egg
• 1 onion
• marjoram
• salt and pepper
• oil for frying

Preparation:

1. Dice the onion and sauté it in a pan, then set it aside to cool.
2. Turn the boiled potatoes into mash. Mix in the egg, sautéed onion, and season with salt, pepper and marjoram.
3. Spread the batter onto a pan with well-heated oil. Fry large, thin pancakes on both sides until they turn golden.
4. Move the ready pancakes onto a plate lined with a paper towel.