The golden secret: How to fry perfect potato pancakes every time

The ideal potato pancakes are soft in the middle and crispy outside. Grate potatoes, mix them with an egg, and fry in deep fat for a delicious and satisfying meal.

Even though the recipe appears simple, pancakes don't always come out perfect. After frying, they can be too greasy, burnt, or undercooked. So, how do you make good potato pancakes? It turns out everything hinges on the fat used.

Potatoes are the cornerstone of potato pancakes. The best ones are B-type potatoes, known for their high starch content. This component helps bind the mixture, preventing the pancakes from falling apart during frying. Which kind of potato should you choose? Iryga, Flaminik, or Orlik, though the classic Vineta, works well, too.

The oil used for frying is equally crucial. We often opt for canola oil, sunflower oil, or olive oil. Selecting the right oil isn't arbitrary since pancakes are fried at high temperatures. Every oil has its smoke point—the temperature at which it starts to burn. The higher this point, the better. Avocado oil boasts the highest smoke point. Unfortunately, it's pricier, with a small bottle starting at $5.

Yet, another fat with a smoke point higher than that of avocado oil makes it the superior choice for frying potato pancakes. That fat is lard. Pancakes fried in lard will be golden and crispy, absorbing significantly less fat.

Do you dream of pancakes as crispy as chips? Incorporate a few tablespoons of chickpea flour into the mix, which will substitute the egg and make the pancakes incredibly crisp. However, remember to properly drain the mixture before frying to minimize fat splatter during frying. Follow these three guidelines and whip up the best potato pancakes.