Never cook potato pancakes like this: why they turn out gray and soggy

Potato pancakes or deruny are a simple and beloved potato dish that requires a special approach to preserve their delicate texture and appetizing crispiness. Although the recipe seems simple, some mistakes spoil the taste and consistency.

The FoodOboz editorial team will tell you why your pancakes often turn out tasteless. Everything is quite basic.

One of the most common mistakes is adding too many ingredients. For perfect pancakes, you need to limit yourself to a minimum of products: grated potatoes and onions, which are the base. After grating the potatoes, it is important to drain off the excess vegetable juice, otherwise the batter will be too runny, which will complicate the frying process and make the pancakes heavy.

As for eggs, they are added to bind the ingredients, but the amount should be moderate so as not to overpower the main flavor of the potatoes. Salt and pepper are the only suitable spices, and they should also be added carefully so as not to overdo it.

Many housewives do not know whether to add flour. If you overdo it, the pancakes will turn out "rubbery", losing their lightness and becoming dry on top and soggy inside. If you are making a large number of potato pancakes and want them to hold their shape and keep longer, add only a little flour - about 2-3 spoons per 1.5 kg of potatoes.

Instead of flour, you can use a spoonful of sour cream - this will not only help prevent the mixture from darkening but also give the pancakes a delicate texture. If the batter is too runny, it is better to remove excess moisture than to add flour or starch, which can make the texture of the pancakes too dense.