I had a grandfather who knew how to cook (though he knew how to eat even better!). So, since childhood, I remember that he fried potato pancakes and cooked borscht better than anyone else. And since my grandfather was from a Ukrainian village, he also cooked potato pancakes (he called them “potato pancakes”) in his own way, with bacon!
I will tell you exactly this home recipe. But in the course of my story I will note how it is usually customary to prepare this or that stage in a classic version.
So, for potato pancakes, we need potatoes (this is the main ingredient), onions, eggs (or rather egg yolks), a little vegetable oil, salt, freshly ground pepper and a small piece of lard.
In an authentic recipe, potato pancakes are prepared without onions, but it seems to me that onions add splendor, juiciness and an unforgettable taste to the dish (I went a little further - and added a couple more cloves of garlic, but this is just not necessary!)
Another controversial issue is the presence of eggs among the ingredients. You can cook potato pancakes without them, starch will cope with the astringent function, and potato pancakes will not break when turned over. But, in my opinion, egg yolk gives not only an excellent mix of "minced meat", but also a beautiful bright color.
I know that many housewives add 1-2 tablespoons of flour. However, I think it’s already potato pancakes, not potato pancakes.
But about the fat conversation is not idle. It turns out that a lot of people like to add hot milk or a couple of spoons of sour cream to the potato pancake test, motivating this with the fact that potato pancakes become unusually tender inside. In my recipe, fat is needed for the same purpose. Of course, for potato pancakes I bought a small piece of the cheapest fresh bacon, in this case, its appearance is not important to us.
We start cooking. It’s best to start right away with potatoes.
There is a lot of debate about how to chop potatoes. It seems to me that there is absolutely nothing to argue about: do it as you prefer, easier and faster. However, do not forget that with different grinding methods you will get a different taste and appearance of potato pancakes. Grind the peeled potatoes in a food processor or blender - you will get a homogeneous mass, which then allows your pancakes to look very even and neat. If you rub on a coarse grater, then potato pancakes will not be so beautiful, but with a very crispy crust. I usually rub on a fine grater, which allows you to make a crisp, and maintain an even shape of the finished dish.
The only minus of choosing a grater is that you need to work carefully so as not to damage your fingers.
When chopping potatoes, you need to consider that grated in any way, the potatoes will darken. It depends on its contact with the air, and also on the variety. Since I never thought about which sort of potato to choose for cooking, I’ll tell you about some of the nuances of how to preserve the light color of grated potatoes.
Since contact with air is undesirable, it is logical to recall the presence of a cover. Cover the bowl with grated potatoes!
In addition, you need to add acid ... There are many options. I always 1 onion rub with potatoes on a grater. Moreover, I rub a little, after each potato. Then I mix the mass. You can sprinkle with lemon juice (this time I used a new kitchen gadget - a spray for citrus fruits, very convenient!)
While the grated potatoes with onions are in a covered bowl, we will prepare an additive to it. Through a meat grinder, you need to grind fresh lard with another 1 onion. Since childhood, I remembered: for lard to thresh well, it must be alternated with onions and garlic. Slightly frozen pieces of fat pass through a meat grinder interspersed with onion chopped into quarters. Of course, you can use a blender or a food processor.
Combine ground lard with onions / garlic and grated potatoes. Add the egg yolk, salt and freshly ground pepper. Mix the mass thoroughly.
By the way, they say that it is imperative to squeeze out water from grated potatoes. I do not do that. Just during frying, I mix the “stuffing” regularly so that the starch does not settle on the bottom of the bowl.
Now you need to very well calcine the pan. Pour vegetable oil on it (any, but it’s more familiar to me to use the usual refined sunflower oil here). Reheat well. Now put the potato pancakes for frying. Outwardly, they resemble pancakes. We fry on a sufficiently high fire until ruddy in color on both sides. In fact, they cook fast. But if you made the pancakes too lush, then there is a risk that the middle will remain raw. There is always a way: put out pancakes a little under the lid or bake in the oven. Fabulous taste is guaranteed!
Traditionally, potato pancakes are served with sour cream. It seems to me that fresh vegetables will be very appropriate (I prepared a salad of cucumbers, tomatoes, herbs and onions).
Ideally, you should get rosy, beautiful, with a light crispy pancakes pancakes. And it’s worth biting off a piece - you will be struck by an unusually tender middle ... It is this contrasting taste that is remembered for a lifetime. And then it becomes love for such a simple, cheap, popular, but extremely tasty dish.