The secret to splatter-free potato pancakes revealed
Are you planning to fry potato pancakes? The recipe is simple, but avoiding oil splatters would be beneficial. This could be easier than you think. You just need to remember one key tip.
While nutritionists advise limiting frying, there are some dishes that just aren't the same without it. Potato pancakes right from the pan are the best. However, frying them can lead to splattering hot oil, which can be dangerous. Oil not only dirties cabinets or countertops but can also cause burns. It's worth knowing a simple trick to prevent this.
A simple recipe, but then..
Potato pancakes are very easy to prepare. Peel the potatoes and grate them. Then add an egg, spices, and sometimes flour and onion, depending on the recipe. The prepared mixture is then fried in a pan. This part is definitely the most challenging aspect of making pancakes.
Why does it splatter so much?
The issue is that the potato mixture is rich in water and starch, which causes the oil to splatter. However, this can be prevented by using regular table salt. Sprinkle at least 1/3 teaspoon onto the hot oil to absorb excess moisture and reduce splattering. The oil used for frying pancakes should be suitable for high temperatures. The best choice is canola oil, which is versatile in flavour. Pancakes fried in it will be crispy on the outside and delicate inside.
Important!
To make the pancakes crispier, it's crucial that the mixture is placed into very hot oil. Fry them for 3 to 5 minutes on each side, and when they're done, lay them on a paper towel to absorb the excess oil.
