Never cook potato pancakes this way: why deruny often turn out gray and soggy

Potato pancakes are a simple but delicious dish that has become a favorite for many. Crispy crust, delicate texture and rich potato flavor are what make them special. However, there are nuances that affect the final result even in such a simple recipe.

The FoodOboz editorial team will tell you the main secrets of making successful deruny. There are several mistakes that are important to avoid to make the dish really tasty.

Ingredients for classic deruny:

• potatoes
• onion
• eggs
• salt and pepper

Method of preparation:

1. Grate the potatoes on a fine grater. After grating, the potatoes release juice, which should be drained so that the pancakes are not soggy.

2. Grate the onion too - it prevents the potatoes from darkening and adds softness.

3. Add the egg and spices. Remember that the spices should only emphasize the taste of the potatoes, not dominate.

4. Next, heat a frying pan with a little oil and fry the pancakes until golden brown.

Mistakes in cooking pancakes

1. Adding flour to the base. Many housewives add flour to "thicken" the mass. However, this makes the pancakes "rubbery" and deprives them of tenderness. If the mass seems too liquid, it is better to drain off the excess juice or add a spoonful of sour cream.

2. Improper squeezing. It is important to find a balance. Excessive liquid will make the mass too watery, and complete squeezing can deprive the pancakes of their natural juiciness.

3. Adding too much spices. Using too much salt or spices can "kill" the natural flavor of potatoes.

4. Not adding onions. Some people do not add onions at all in vain, as they play an important role in preventing the potatoes from darkening and adding a special flavor.

5. Overheating or underheating the pan. If the pan is not heated enough, the pancakes will absorb the oil and become greasy. If the temperature is too high, they will quickly burn on top while remaining raw inside.

Other tips

If you are making pancakes for future use and they seem too soggy, you can add a little starch left from the potatoes. Moreover, a spoonful of sour cream will not only prevent darkening but also make the pancakes more tender. Choose high-quality potatoes with a high starch content. This will help keep the shape and avoid adding unnecessary ingredients.