The secret to Mom's perfect crispy potato pancakes revealed

Potato pancakes are a classic of cuisine that we all love. Whether we prefer them sweet with cream and sugar or savory with goulash, one thing is certain: they must be perfectly crispy and tender inside. How do we achieve this culinary success? It turns out that my mom knows the secret to perfect potato pancakes made from new potatoes!

Potato pancakes are a classic that has graced tables for generations. Whether we serve them with sugar, cream, or goulash, we all love their crispy and tender texture. If you want your potato pancakes made from new potatoes to be perfect, you must know a trick my mom has used for years.

New potatoes are perfect for pancakes, but you need to remember something. Unlike older potatoes, they contain less starch, which holds the pancakes together and makes them crispy. Therefore, you must add some potato flour to the mixture after grating the potatoes.

The second trick my mom uses is adding grated onion just before frying. This gives the pancakes a beautiful golden color and a distinctive flavor.

Ingredients:

• 2 lbs of new potatoes (weight after peeling)
• 1 large onion
• 1 egg
• 1-2 tablespoons of all-purpose flour
• 1 tablespoon of potato flour
• Salt and pepper to taste
• 1 tablespoon of sour cream (optional)
• Oil for frying

Preparation:

1. Peel and grate the potatoes using the finest holes on a grater. You can also grind them in a meat grinder.
2. Using cheesecloth, squeeze out the excess juice from the potatoes. Set the squeezed water aside for 10 minutes.
3. After this time, carefully pour off the water from the bowl, leaving the starch at the bottom. Add this starch to the potatoes.
4. Add the all-purpose flour, potato flour, egg, optional sour cream, salt, and pepper to the potatoes.
5. Grate the onion using a medium or large hole grater and add it to the potato mixture. Mix everything thoroughly.
6. Heat oil in a pan. There should be enough oil to cover the surface of the pan perfectly.
7. Spoon portions of the batter onto the pan using a spoon or ladle. Fry the pancakes over low heat until they are golden and crispy on both sides.

Additional tips:

• You can add chopped parsley or chives to the batter.
• If you want the pancakes to be spicier, add a pinch of chili powder or cayenne pepper to the batter.
• Potato pancakes from new potatoes taste great with cream, goulash, mushroom sauce, or scrambled eggs.

Following these simple tricks, you can easily make delicious and crispy potato pancakes from new potatoes. Enjoy!