Perfect potato pancakes: Why clarified butter is key
Potato pancakes are a favourite dish for many of us. Their preparation seems straightforward, but even experienced cooks sometimes struggle to achieve a perfectly crispy crust and a soft interior. Success hinges not only on the right potato grating technique or choice of flour, but above all on selecting the right fat for frying.
Potato pancakes are a classic dish adored by both children and adults. The crispy crust combined with a soft, aromatic centre ensures they quickly vanish from the plates. But how do you ensure that potato pancakes always turn out perfectly crispy and not greasy? The key lies in choosing the right fat for frying, alongside a few practical tips for preparing the potatoes and the pancake batter. Learn what to fry potato pancakes in to achieve the ideal taste and texture!
Why is clarified butter the best choice for potato pancakes?
Clarified butter, or ghee, is a product without water and milk proteins. This gives it a much higher smoke point than regular butter, allowing it to be heated to notably higher temperatures without the risk of burning. This quality makes clarified butter ideal for frying potato pancakes.
Benefits of frying pancakes in clarified butter:
- Intense flavour: Clarified butter imparts a deep, slightly nutty flavour to the pancakes.
- Crispy crust: The high temperature enables a perfectly crispy crust on the pancakes.
- No sticking: The pancakes do not stick to the pan, making flipping them easy.
- A healthier alternative: Clarified butter is lactose and casein-free, suitable for individuals with an intolerance to these components.
How to make the perfect potato pancakes?
Ingredients:
- 1 kilogram of potatoes,
- 1 onion,
- 2 eggs,
- 4 tablespoons of plain flour,
- 1 teaspoon of salt,
- 4 tablespoons of clarified butter.
Preparation:
- Peel the potatoes and grate them on a medium-sized grater. Grate the onion as well.
- Thoroughly squeeze the grated potatoes and onion to remove excess water.
- Add eggs, flour, and salt to the bowl with the potatoes. Mix everything well.
- Heat clarified butter in a frying pan. Spoon portions of the batter onto the hot fat and fry on both sides until golden.
Tips:
- Temperature: Ensure the pan is well-heated before adding the pancakes.
- Thickness of the pancakes: They should be medium thickness to be both crispy outside and soft inside.
- Draining: Place the ready pancakes on a paper towel to remove excess fat.
Other fats for frying pancakes
Besides clarified butter, you can also use other fats for frying potato pancakes, such as:
- Rapeseed oil: Has a neutral taste and a high smoke point.
- Lard: Provides the pancakes with a distinct, rich flavour.
- Olive oil: Offers an intense taste and aroma, but is not suitable for high-temperature frying.
Remember: The choice of fat depends on your personal taste preferences. Experiment and find your favourite way to prepare potato pancakes.
