For many cooks, making potato pancakes without flour and eggs has been a real discovery, as there is an opinion in the culinary community about the importance of these ingredients.
However, the most tender and fluffy potato pancakes are made without flour and eggs.
The first trick is in the choice of potatoes. It is best to use tubers with yellow flesh: such potatoes are denser, starchier, and contain less moisture. As a result, the pancakes turn out juicy and fluffy.
The method of shredding also plays an important role. If you grate the potatoes on a coarse grater, the pancakes will be very crispy.
Adding sour cream will give a tender consistency and prevent the dish from darkening. In some cases, water can be replaced with milk, but in this case, a little flour will still be required — 1-2 tablespoons.
The pancakes become too “hard” due to the addition of eggs, as the protein coagulates and curdles. Therefore, pancakes with eggs turn out denser and less light.
To make the pancakes more tender, cover them with a lid while frying the second side. There is also a trick for the experienced: sprinkle a little water on the hot oil and immediately cover with a lid.
This method will fluff the pancakes, raise their sides, and increase juiciness. It is especially useful if the pancakes turn out to be dry or burn before they are fully cooked.
