Uncover the secret to splatter-free potato pancakes

Frying is one of the most popular methods of cooking food. You must take out a frying pan, pour in the oil, heat it, and place the prepared product in it. After a short while, it will be ready to eat.

During frying, the grease often splatters from the pan, settling on the countertops, cooker, and even your body, which can cause painful burns. However, there is a simple way to avoid this. You only need one ingredient, which you most likely already have in your kitchen cupboard.

Potato pancakes are a classic cuisine classic. The recipe is straightforward. Potatoes must be washed, peeled, and grated on a coarse grater. An egg, salt, pepper, onion, and marjoram are added to the potatoes, and the prepared mixture is fried in deep fat until golden brown.

The mixture contains a lot of water and starch, which is released after grating the potatoes. Water, in combination with hot oil, causes it to start splattering. After a while, it’s all over the kitchen and sometimes even on the skin.

How can you reduce grease splattering while frying pancakes? Use a product you surely already have in your kitchen—plain table salt. Just add it to the heating oil. Adjust the amount to the size of the frying pan, but add no less than 1/3 teaspoon. Why does this trick work? Salt absorbs excess water and moisture, reducing splattering.

The choice of oil matters, as not every oil is suitable for frying at high temperatures. Most of us opt for sunflower or rapeseed oil, but the best choice is avocado oil. This type of fat burns only when it reaches 270°C.

If you want the pancakes to be crispy, only place the mixture in the pan when the oil is boiling. Fry them on both sides for 3 to 5 minutes. After frying, put them on a plate lined with a paper towel, which will absorb the excess fat.