Let’s be honest, there are few who don’t like pancakes made from grated potatoes. They’re not only a cheap and tasty dinner idea but also a perfect choice when the fridge is almost empty. The recipe is known to anyone who has ever tried cooking. However, it turns out that the biggest issue when preparing them is the dish absorbing too much oil, making the pancakes not crispy. Fortunately, we know a way to prevent this. Just add a tablespoon of mayonnaise to the potato batter. This addition will make the dish crispy and tasty. It will also enhance the flavor and give the potato batter a creamy texture.
Recipe for Potato Pancakes with Mayonnaise
Ingredients:
- 1 kg of potatoes
- Medium onion
- 3 tablespoons of wheat flour
- 2 tablespoons of potato flour
- 1 egg
- 1 tablespoon of mayonnaise
- Salt
- Pepper
- Oil for frying
- 18% sour cream for serving
- Dill for sprinkling
Instructions:
- Peel, rinse, and grate the potatoes using a coarse grater directly into a large bowl. Set them aside for about 10 minutes, then squeeze out the excess water thoroughly.
- Peel and finely dice the onion, then add it to the bowl with the potatoes.
- Sift both types of flour directly into the bowl with the vegetables, then add the egg, salt, pepper, and some of the chopped dill. Also, add a tablespoon of mayonnaise to the mixture. Mix everything thoroughly until all the ingredients are well combined.
- Heat a few tablespoons of oil in a pan, then place portions of the potato mixture on it. It's best to do this with a spoon to ensure the pancakes are similar in size. Fry them on each side until golden brown.
- Place the finished pancakes on a plate lined with a paper towel. Serve them with sour cream and chopped dill.
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