Unlocking the secret to perfect potato pancakes

The quintessential potato pancakes boast a tender interior encased by a crispy exterior. Simply grating potatoes, combining them with an egg, and frying them in deep fat creates a delicious and satisfying meal.

Despite the seeming simplicity of the recipe, making potato pancakes can sometimes be frustrating. They may end up too greasy, burnt, or even undercooked. So, what's the secret to mastering potato pancakes? Surprisingly, it all boils down to... the type of fat used.

Potatoes are the cornerstone of potato pancakes. For the best results, opt for B-type potatoes, known for their high starch content. Starch helps bind the mixture together, ensuring the pancakes hold their shape while frying. Recommended varieties are Iryga, Flaminik, or Orlik, though the classic Vineta is also a suitable choice.

The choice of oil is pivotal, as potato pancakes are fried at high temperatures. Standard options include canola oil, sunflower oil, and olive oil. However, not all oils are created equal; each has a smoke point beyond which it begins to burn. Avocado oil, with one of the highest smoke points, is ideal, though its cost—starting at $5 for a small bottle—might be a drawback for some.

Yet, there's an alternative to oil that excels in high-temperature frying. Lard, boasting a higher smoke point than avocado oil, emerges as the prime choice. Potato pancakes fried in lard turn golden and crispy and absorb less fat.

If you're after the crunchiest pancakes, add a few tablespoons of chickpea flour to your mix, which can replace the egg and enhance the crispiness. However, ensure the batter is well-drained before frying to prevent dangerous splattering. Following these three guiding principles, you're on your way to making the best potato pancakes ever.