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Potato pancakes are among the most popular traditional dishes known to almost every household. Just a few common ingredients and within minutes you have a fragrant, crispy and filling meal on the table. Still, many people have one frequent problem – the batter is too runny. The result then is greasy, falls apart in the pan or the pancake is rubbery. And that’s exactly why this article was created. You will learn the best ways to thicken the mixture without flour so the potato pancakes will be perfectly crispy, hold their shape and have great flavor.
Potato pancakes without flour? Yes, it’s possible! Traditionally the batter is thickened with plain or semi-coarse flour, but that can make the pancakes dense and less crispy. However, there are several better and tastier options. Thanks to them the consistency will be just right and the result will pleasantly surprise you.
1. Potato starch – the best choice for watery potatoes
If you come across potatoes that release a lot of water, it’s a sign of low starch content. In such a case simply add one to two teaspoons of potato starch. The mixture will immediately bind, won’t be runny, and will firm up nicely when frying. Starch also won’t make the pancakes as heavy as flour, so they will remain light and crispy.
2. Breadcrumbs – a traditional helper that works great
Breadcrumbs are probably the most practical and reliable way to thicken the mixture. They absorb excess moisture but won’t make the pancakes rubbery. Just add a small amount – start with one to two tablespoons and add more as needed.
Advantage of breadcrumbs: they make the potato pancakes even crispier and help them hold their shape better.
3. Finely ground oats – a healthier alternative
Looking for a way to make potato pancakes healthier, without flour and without breadcrumbs? Oats are an ideal choice. Blend them finely and add a small handful to the potato mixture. The oats will firmly bind the batter and you will hardly notice them in terms of taste.
If you bake the potato pancakes in the oven on baking paper without oil, you’ll get a light and healthier lunch.
4. Grated vegetables – carrot adds flavor and color
If you don’t want to use starch or oats, try adding grated carrot to the mixture. It thickens well and enriches the potato pancakes with a mild sweetness and beautiful color. You can also use other vegetables – for example zucchini, but it needs to be thoroughly squeezed first so it doesn’t add more water to the mixture.
Carrot gives the potato pancake an attractive color and a delicate flavor that the whole family will love.
5. Cheese – a flavor bomb and also a thickener
Grated hard cheese (for example Edam or Gouda) can firm up the mixture and at the same time give the pancakes a more pronounced flavor. Use leaner varieties so the mixture doesn’t start falling apart during frying. For classic potato pancakes add approximately 50–80 g of cheese.
Cheese creates a crispy crust while the inside of the potato pancakes remains nicely juicy.
Recipe for traditional Czech potato pancakes
Ingredients
- 1 kg potatoes
- 2 eggs
- 4 cloves of garlic
- 1 tablespoon marjoram
- 1 teaspoon ground caraway
- 1 teaspoon salt (or to taste)
- for thickening: breadcrumbs, finely ground oats, potato starch or a small amount of flour
- lard or bacon for frying
Method
- Peel the potatoes and garlic.
- Grate the potatoes finely, ideally using a classic grater.
- Drain the excess water from the grated potatoes. If you remove it carefully, usually there is no need to further thicken the mixture.
- Add the pressed garlic, eggs, marjoram, ground caraway and salt. Mix everything thoroughly so the ingredients combine evenly.
- If the mixture is too runny, thicken it using one of the mentioned methods – breadcrumbs, potato starch or finely ground oats are ideal.
- In a pan melt the lard or render the bacon. Lard is best for frying potato pancakes because it doesn’t burn and gives them a characteristic flavor.
- Using a spoon or ladle shape thin pancakes from the batter and fry them on both sides until golden. The temperature must not be too high so the potato pancakes don’t burn on the outside and remain raw inside.
- Serve hot – freshly prepared potato pancakes always taste best. They are great on their own, with sauerkraut, a dip, or as a side to meat.
Why are some potato pancakes rubbery and others crispy?
The type of potato plays a big role. For potato pancakes the best are potatoes of cooking type C, which contain more starch. If you choose another type, they are more likely to release water – which then causes problems with the batter consistency.
It is also important not to let the batter stand too long after grating. The longer it stands, the more it thins. It’s therefore worth frying the pancakes as soon as possible after preparing the mixture.
Conclusion: how to keep potato pancakes always beautifully crispy
Thickening potato pancake batter without flour is easy. Potato starch, breadcrumbs, oats, but also grated vegetables or hard cheese work great. Each method has its advantages and you can choose based on taste, ingredient availability, or whether you want a healthier version.
With these tips your potato pancakes will always be beautifully crispy, hold their shape and be perfectly seasoned – just the way the whole family likes them.
