Unlock the secret to irresistibly crispy potato pancakes
Many people love potato pancakes. Their preparation seems simple, but even experienced cooks sometimes struggle to achieve a perfectly crispy crust and a soft inside. The key to success is not only the right potato grating technique or the choice of flour but, above all, the selection of the right fat for frying.
Potato pancakes are a classic dish loved by both children and adults. The crispy crust and soft, aromatic center make them disappear from the plates in no time. But how do you ensure that potato pancakes always come out perfectly crispy and not greasy? The key is the right fat for frying and a few practical tips on preparing the potatoes and the pancake batter. Learn what to fry potato pancakes on to achieve the ideal taste and texture!
Why is clarified butter the best for potato pancakes?
Clarified butter, or ghee, is a product devoid of water and milk proteins. As a result, it has a much higher smoke point than regular butter, allowing it to be heated to significantly higher temperatures without the risk of burning. This quality makes clarified butter ideal for frying potato pancakes.
Benefits of frying pancakes in clarified butter:
- Intense flavor: Clarified butter gives the pancakes a deep, slightly nutty flavor.
- Crispy crust: The high temperature allows for achieving a perfectly crispy crust on the pancakes.
- No sticking: The pancakes do not stick to the pan, making them easy to flip.
- A healthier alternative: Clarified butter is lactose and casein-free, making it suitable for individuals with intolerances to these components.
How to make the perfect potato pancakes
Ingredients:
- 2 pounds of potatoes
- 1 onion
- 2 eggs
- 4 tablespoons of all-purpose flour
- 1 teaspoon of salt
- 4 tablespoons of clarified butter
Preparation:
- Peel the potatoes and grate them on a medium-sized grater. Grate the onion as well.
- Thoroughly squeeze the grated potatoes and onion to remove excess water.
- Add eggs, flour, and salt to the bowl with the potatoes. Mix everything well.
- Heat clarified butter in a frying pan. Spoon portions of the batter onto the hot fat and fry on both sides until golden.
Tips:
- Temperature: It's important to ensure the pan is well-heated before adding the pancakes.
- Thickness of the pancakes: Pancakes should be of medium thickness to be crispy on the outside and soft inside.
- Draining: Place the ready pancakes on a paper towel to remove excess fat.
Other fats for frying pancakes
Besides clarified butter, you can also use other fats for frying potato pancakes, such as:
- Canola oil: Has a neutral taste and a high smoke point.
- Lard: Gives the pancakes a distinct, rich flavor.
- Olive oil: Has an intense taste and aroma but is not suitable for high-temperature frying.
Remember: The choice of fat depends on your personal taste preferences. Experiment and find your favorite way to prepare potato pancakes.
