Transform Your Hash Browns: The Corn Flour Secret for Extra Crunch
Looking for a way to make your hash browns even crispier? Try substituting wheat flour with corn flour! This seemingly minor modification can transform your pancakes, providing a novel texture and enhancing their fluffiness and flavor.
With the season for new potatoes on the horizon, now is an excellent opportunity to utilize those remaining "old" potatoes for some delectably crispy pancakes. If a savory and slightly crunchy meal sounds appealing, our recipe will satisfy your tastes. Explore the rich flavors hidden in these delightful potato pancakes.
Recipe for delicious potato pancakes with corn flour:
Ingredients:
- 2.2 lbs of starchy potatoes (type C),
- 2 tablespoons of corn flour,
- 1 can of corn,
- 2 eggs,
- 2 cloves of garlic,
- 1 onion,
- Salt and pepper to taste or a blend of potato spices,
- Oil for frying.
Preparation:
- Prepare the mixture: Begin by peeling and grating the potatoes finely. Incorporate the corn flour, drained corn, eggs, pressed garlic, chopped onion, and your choice of spices. Mix thoroughly and let the mixture rest for 10 minutes to allow the potatoes to exude their moisture.
- Frying: Warm the oil in a frying pan. Ladle dollops of the mixture into the pan and gently press to flatten. Cook the pancakes until they are golden brown on both sides.
- Enjoy the finished pancakes with a dollop of sour cream, dill sauce, or garlic sauce, and pair it with your preferred slaw, such as a leek and carrot mix.
Hash browns enhanced with corn flour offer a delightful way to create a tasty, crunchy dish. This straightforward recipe is bound to be a hit with your family!
