Crispy potato pancakes are not an accident, but the result of careful and proper preparation. The real secret to perfect crunch lies not in the type of potato or in the pan, but in one key step that begins long before the dough hits the heat.
We are talking about squeezing grated potatoes – and the better it is done, the better the result. Even the most suitable variety will produce a watery mass if excess moisture is not removed. And excess water interferes with the formation of a crispy crust: potato pancakes turn out soft, quickly lose their shape, absorb oil and become heavy.
According to experienced chefs, squeeze using thick cloth or gauze. Freshly grated potatoes are laid out in several layers of gauze and squeezed well with your hands. Some housewives do this twice: immediately after rubbing and again before frying – this way they manage to maintain the structure and achieve maximum dryness.
It is important to squeeze the mass until the released liquid becomes almost transparent. When it is cloudy, there is still a lot of starch in it – which means it needs to be left in the dough. Clear water means that the starch remains in the potatoes, and excess moisture has been removed – this is what gives the crunch.
Some people add flour to “bind” the mass, but this does not replace high-quality squeezing. Flour helps hold the shape, but does not provide crunch – only dry potato mixture can give a real golden crust.
For best results, use a thick cloth that will keep the juices out but hold the potatoes. This allows you to squeeze out maximum moisture without loss.
After squeezing, the potatoes should be immediately sent to the frying pan. Delay leads to oxidation and loss of starch, resulting in poor texture. The faster you start frying, the crispier the pancakes will be.
