Secrets to perfect potato pancakes: A crispy guide
Potato pancakes are well-known in every household and served in a variety of ways. The secret to perfect pancakes lies in a few tried-and-true techniques that make them crispy on the outside and tender on the inside. I have my own special method to ensure they're just right.
Daria Ładocha, a culinary expert, notes that excess water in the potatoes can result in culinary mishaps. Potatoes that are too moist can leave the pancakes undercooked inside and burnt on the outside. It's crucial to properly remove the excess water.
My tip for perfect potato pancakes involves adding yellow cheese. To avoid blandness, I choose sharper varieties such as cheddar, Grana Padano, or gouda. The cheese not only boosts the flavour but also makes the pancakes incredibly crispy and golden on the outside while keeping them soft and delicate on the inside. For an extra twist, you can add a bit of diced bacon to the potato-cheese mixture. It will be delicious!
Potato pancakes with yellow cheese
Ingredients:
- 900 grams of potatoes,
- 2 onions,
- 2 eggs,
- 200 grams of sharp yellow cheese,
- 3 tablespoons of all-purpose flour,
- Salt and pepper to taste,
- Oil for frying.
Recipe:
- Peel the potatoes, grate them into a uniform mass, and squeeze out the excess liquid.
- Peel and grate the onions or chop them into very small cubes.
- Grate the yellow cheese.
- Mix the potato mass with the onion, eggs, yellow cheese, pepper, and salt. Heat oil in a pan, drop spoonfuls of the batter, and fry until golden, 2-3 minutes on each side.
- Serve the pancakes with goulash, mushroom, or tomato sauce, or enjoy them on their own. They're excellent in every version.
