Secrets to perfect potato pancakes: Achieve ultimate crispiness

The perfect potato pancakes are, above all, crispy potato pancakes. If they haven't turned out the way you wanted them to until now, we're here to help. To achieve this effect, you need to remember a few key elements and apply one simple trick.

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. Avoid new potatoes as they contain too much water.

The amount of flour used is also important. 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 unappetizing.

Potatoes, egg, flour, onion, vinegar, and spices are already known and 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 improve the texture of the pancakes but also prevent the batter from darkening. That's two benefits in one!