Key tips to prevent potato pancakes from becoming soggy
For the potato pancakes to be crispy, the pan and oil must be very hot and the grated potato must lose almost all of its moisture.
Potato pancakes are a great way to enjoy this tuber when you're tired of the usual preparations, like fries and mashed potatoes. Their charm lies in the crispy exterior, which contrasts with the soft interior. If they're soggy, they're probably not cooked enough.
Both the pan and the oil must be at the right temperature. To check, simply add a few pieces of potato to the oil and see if they sizzle. As McCormick's executive chef, Hadar Cohen Aviram, explained to First For Women: "The oil should be hot, but not smoking."
The amount fried at one time also matters. Even if the temperature is high, overloading the pan causes the heat to drop quickly, resulting in softer batches.
The moisture content of raw potatoes is another key factor, because the more moisture a food has, the more likely it is to become soggy. After grating the potato to a consistency similar to that of potato chips, place it on a clean, dry cloth and squeeze it firmly over the sink, repeating the process several times. If preparing a large quantity, it may be necessary to do this in batches.
If the pancakes are prepared in advance, they can be kept crisp by placing them on a wire rack after frying. Ideally, use a rack that fits inside a baking tray, as this catches the grease and prevents the oven from filling with smoke. Then, keep them in the oven at a low temperature, watching them to make sure they don't dry out. Wire racks allow moisture to evaporate, preventing them from becoming soggy.
