Combating unpleasant browning: Simple tips to keep your potato pancakes fresh and appealing

Potatoes are undeniably a kitchen staple. These versatile vegetables can be used in a myriad of dishes. From serving them with the quintessential pork chop, using them as a filling for dumplings, or frying them as chips for a Friday fish supper, potatoes have many uses.

Among these delicious potato dishes are potato pancakes. While they are tasty and quick to whip up, one issue often pops up. I'll explain what this problem is and how to troubleshoot it in this article.

Many people find that potatoes, once peeled and grated, change their colour quite quickly. This change is a result of direct contact with air, leading to the potatoes oxidising and consequently turning brown over time. Even though this browning doesn't affect their taste, it does make the potatoes visually less appealing.

Fortunately, there's a simple, tried-and-tested trick to prevent this. Add a small dollop of sour cream to your potato batter for pancakes, and your potatoes won't darken as swiftly. This handy piece of advice was given to me by an experienced cook who used to work in a school cafeteria for quite a while. She even claimed that the sour cream not only preserves the colour of the potato batter but also adds an interesting new flavour to it. Plus, potato pancakes made with sour cream are soft and fluffy.

Of course, the sour cream trick is just one of many solutions. You could also try adding plain yoghurt to the potato batter – it works on the same principle as sour cream. Alternatively, you can pour cold water over the grated potatoes or store them under a tightly fitting lid. Wheat or potato flour can also be sprinkled onto the grated potatoes, providing a protective barrier against air, slowing down colour changes.

Last but not least, a gentle splash of lemon juice can also help, but be careful: adding too much lemon juice can change the taste of your potato dish.