Potato pancakes absorb oil and turn out fat: how to make the dish more dietary

Potato pancakes are a favorite dish of many people, but their preparation is often accompanied by the use of large amounts of oil, which makes them difficult to digest and high in calories. Many housewives avoid this delicacy because of its fat content. But there are simple ways to make potato pancakes more dietary without losing their flavor and crispiness.

The FoodOboz editorial team will tell you how to minimize the use of oil while cooking potato pancakes to make them less caloric and healthier. You just need to follow a few simple rules.

Use a Teflon-coated frying pan

A frying pan with a Teflon or non-stick coating is your main assistant in the fight against excess fat. Such cookware allows you to cook potato pancakes even without using oil. Just heat the frying pan well enough, and the potato mass will not stick to the surface, and your pancakes will turn out crispy and tasty.

Add oil to the potato mixture

To prevent the potato pancakes from absorbing a lot of fat during frying, add a small amount of oil directly to the "mince." Proportion: 1 tablespoon of oil per 1 kg of potatoes. This simple secret will allow the potato mass to release fat during frying, so you won't need to add oil to the pan.

Use paper towels

After the potato pancakes are done, be sure to place them on a dish covered with paper towels instead of a regular plate. The towels will absorb the excess oil that remains on the surface of the potato pancakes. Once the towels have served their purpose, transfer the dish to a clean serving dish. This step will significantly reduce the overall fat content of the finished dish.

Alternatives to frying

If you want to make your potato pancakes as diet-friendly as possible, try baking them in the oven. Put the mass on a baking sheet covered with parchment and cook at 200 °C until golden brown. The result is a lighter but no less delicious dish.