5 “secrets” for making “juicy” deruns with a crispy crust

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The taste of deruns partly depends on the variety of potatoes and the quality of the few ingredients used for cooking. But the chef is mainly responsible for the quality of the finished dish. Let's tell you what prevents you from cooking real juicy deruns with a crispy crust.

Secret No. 1. Potato variety

Juicy and tender deruns are obtained from potato varieties with a high level of starchiness. These are fleshy and dense yellow potatoes.

Thin and crispy potato pancakes can also be made from white potatoes, but with a lower starch content.

Secret #2. Cooking the potatoes

Many recipes recommend chopping the vegetable with a food processor or blender, but the true taste of the potatoes is revealed if you grate the potatoes, which allows you to get the right mass.

Secret #3. Excess juice

Before you start adding the rest of the ingredients, you need to drain off excess moisture and juice. It is also worth remembering that the longer the mixture stands in the bowl, the more water it forms.

Secret #4. Eggs

To fry crispy pancakes, you do not need to add eggs to the mixture.

Secret #5. Temperature

Fry the pancakes in a preheated frying pan greased with a piece of lard. To make them tender, the heat should be no higher or lower than medium. If you choose a low heat, the pancakes will not be cooked through, but will bake and be tasteless.