The secret to perfect potato pancakes: It's all in the fat

The ideal potato pancakes are soft in the middle and crispy outside. Grate potatoes, mix them with an egg, and fry them in deep fat for a tasty and filling dinner.

Although the recipe seems simple, pancakes don't always turn out as we hoped. After frying, they can be too greasy, burnt, or undercooked. How to make good potato pancakes? It turns out that everything depends on the fat.

Potatoes are the most essential ingredient of potato pancakes. The best ones are B-type potatoes, which are high in starch. This component helps bind the mixture so the pancakes won't fall apart during frying. Which type of potato should you choose? Iryga, Flaminik, or Orlik, although the classic Vineta will also do.

The oil used for the pancakes is also essential. We often opt for canola oil, sunflower oil, or olive oil. The choice should not be arbitrary because pancakes are fried at a high temperature. Every fat has its smoke point. The higher it is, the less it burns. Which oil has the highest smoke point? Avocado oil. Unfortunately, it's not among the cheapest, as the price for a small bottle starts at around £4 and up.

However, another fat has a higher smoke point than avocado oil, and it is the best choice for frying potato pancakes. It's lard. Pancakes fried in lard will be golden, crispy, and absorb significantly less fat.

Do you dream of pancakes as crispy as chips? Add a few tablespoons of chickpea flour to the mix, replacing the egg and giving the pancakes an incredible crispiness. However, properly drain the mixture before frying to avoid fat splattering. Stick to these three rules and prepare the best potato pancakes.