How to make perfect, crispy potato pancakes every time

Above all, the perfect potato pancakes are crispy. If they haven't turned out how you wanted them to until now, we're here to help. Remember a few key elements and apply a straightforward trick to achieve this effect.

Potato pancakes are a simple dish, but that doesn't mean that crispy potato pancakes will make themselves or that the ingredients can be chosen randomly. Contrary to appearances, the ingredients are not a matter of chance. The devil is in the details, so it's worth paying attention to them to enjoy perfect pancakes. They will be so tasty that no additional toppings will be needed.

Choosing the right potatoes is crucial for the quality of the pancakes. It's best to use type B potatoes, rich in starch, such as the Bryza or Ibiz varieties. Avoid new potatoes as they contain too much water.

The amount of flour used is also essential. Too much makes the pancakes rubbery. Adding a bit of vinegar to the mixture prevents the pancakes from absorbing too much fat during frying. A grater with large holes provides the best crunch.

Another crucial aspect is the oil temperature during frying. The pancake mixture should be placed in well-heated oil. Do not place too many portions at once—quick frying can cause the oil temperature to drop, causing the pancakes to steam rather than fry. Not only will they lose their crunchiness, but they will also be unappetising.

Potatoes, eggs, flour, onion, vinegar, and spices are essential for preparing good-quality potato pancakes. But we can improve their crunchiness even further by adding one teaspoon of baking soda. This will not only enhance the pancakes' texture but also prevent the batter from darkening—that's two benefits in one!