Magda Gessler shares tip to prevent potato batter from darkening

Magda Gessler shares a culinary tip to prevent potato batter from darkening when making potato pancakes. To ensure the mixture remains golden and appetizing, she recommends adding one tablespoon of 12 percent sour cream or natural yogurt to the grated potatoes.

The darkening of the mixture is caused by polyphenol oxidase, an enzyme in potatoes that reacts with air. While this discoloration does not affect nutritional value or taste, it can impact the visual appeal of the dish. Other methods to prevent oxidation include adding a small amount of lemon juice.