Crispy secrets: Mastering the art of perfect potato pancakes

Potato pancakes are a classic dish loved by both children and adults. The crispy crust and soft, aromatic centre make them disappear from plates in no time. But how do you ensure that potato pancakes always come out perfectly crispy and not greasy? The key is choosing the right fat for frying and a few practical tips on preparing the potatoes and the pancake batter. Learn what to fry potato pancakes with to achieve the ideal taste and texture!

Clarified butter, or ghee, is a product lacking water and milk proteins. As a result, it has a much higher smoke point than regular butter, meaning it can 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 flavour: Clarified butter gives the pancakes a deep, slightly nutty flavour.
• 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.

Ingredients:

• 1 kilogram of potatoes,
• 1 onion,
• 2 eggs,
• 4 tablespoons of all-purpose flour,
• 1 teaspoon of salt,
• 4 tablespoons of clarified butter.

Preparation:

1. Peel the potatoes and grate them on a medium-sized grater. Grate the onion as well.
2. Thoroughly squeeze the grated potatoes and onion to remove excess water.
3. Add eggs, flour, and salt to the bowl with the potatoes. Mix everything well.
4. Heat clarified butter in a frying pan. Spoon portions of the batter onto the hot fat and fry on both sides until golden brown.

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.

Besides clarified butter, you can also use other fats for frying potato pancakes, such as:

• Canola oil: It has a neutral taste and a high smoke point.
• Lard: It gives the pancakes a distinct, rich flavour.
• Olive oil: It has an intense taste and aroma but is not suitable for high-temperature frying.

Remember: The choice of fat depends on your personal taste. Experiment and find your favourite way to prepare potato pancakes.