Below you will find a detailed step-by-step guide to ensure your pancakes are crispy, golden brown and well sealed, with a smooth and creamy filling.
1. Peel, grate, and drain the potatoes: the step that will make all the difference.
Start by peeling the potatoes and then grating them finely. The finer the grating, the better the mixture will bind together and the crispier the fritters will be when cooked.
Once grated, place them in a clean cloth or cheesecloth and squeeze them firmly to remove as much water as possible.
This simple step is essential: if the potato remains wet, it will absorb more oil and lose firmness during cooking.
Pro tip:
If you notice they're still releasing a lot of liquid, repeat the process a second time.
2. Mix the pancake base.
Place the grated potatoes in a large bowl. Add the egg, the two tablespoons of cornstarch, salt, and pepper to taste. Mix everything very well with your hands or a spoon until you obtain a uniform dough.
Cornstarch acts as a natural binder, helping the pancake keep its shape and brown nicely on the outside. If the batter seems too runny, add another teaspoon.
3. Prepare the first layer in the pan.
Heat a non-stick pan over medium-low heat and lightly coat it with oil. You don't need a lot, just enough to prevent sticking.
Take a portion of the batter, about two heaped tablespoons, and place it in the pan, pressing gently to form a round, relatively thin base. This will be the bottom of your pancake.
4. Add the filling (the creamy, delicious heart).
