Crispy perfection: Secrets to the ultimate potato pancakes
Potato pancakes are familiar in every household and served in a variety of ways. Creating perfect pancakes depends on a few well-tested tips that ensure they are crispy on the outside and soft on the inside. I have my own secret method to achieve the perfect pancakes.
Crispy on the outside and soft on the inside, they represent home comfort and family gatherings. Magda Gessler highlights that the key to success is selecting the right potatoes. They should be high in starch and have a yellowish hue to ensure the ideal consistency of the potato mixture.
Daria Ładocha, an expert in culinary excellence, points out that excess water in the potatoes can lead to subpar results. Potatoes that are too moist cause pancakes to be undercooked inside and burnt on the outside. Proper removal of excess water is essential.
My tip for perfect potato pancakes is to add yellow cheese. To avoid blandness, I choose sharper varieties like cheddar, Grana Padano, or gouda. The cheese not only heightens the flavour but also makes the pancakes exceptionally crispy and golden on the outside, while remaining delicate and soft inside. To further enhance the recipe, you can also add a bit of diced bacon to the potato-cheese mixture. It will be delicious!
Potato pancakes with yellow cheese
Ingredients:
- 900 grams of potatoes,
- two onions,
- two eggs,
- 200 grams of sharp yellow cheese,
- three tablespoons of plain flour,
- salt, pepper to taste,
- oil for frying.
Recipe:
- Peel the potatoes, grate them into a consistent mass, and squeeze out the excess liquid.
- Peel and grate the onions or chop them into very small cubes.
- Grate the yellow cheese.
- Combine the potato mass with the onion, eggs, yellow cheese, pepper, and salt. Heat oil in a pan, drop spoonfuls of the batter, and fry until golden, which takes about 2-3 minutes on each side.
- Serve the pancakes with goulash, mushroom sauce, tomato sauce, or without any accompaniments. They taste fantastic in every version.
