Crispy Potato Pancake

Name: Crispy Potato Pancake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American, Asian
Ingredients: 4 medium-sized russet potatoes peeled; ½ cup Corn Starch; Salt and pepper to taste; Cumin; Paprika; Chili powder; Garlic powder; White pepper; Salt; ground Sichuan peppercorn; Five-spice powder

6 steps

Prep:10minCook:10min

Updated at: Fri, 26 Jul 2024 09:09:18 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories214.5 kcal (11%)

Total Fat0.5 g (1%)

Carbs49.9 g (19%)

Sugars1.7 g (2%)

Protein3.4 g (7%)

Sodium420.7 mg (21%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Seasonings

ground Sichuan peppercorn

five-spice powder

Instructions

Step 1

Shred the potato evenly into thin strips. While you shred the rest of the potato, let it rest in ice-cold water. Make sure all the potato is soaked inside.

Step 2

Once the potato is shredded, squeeze out all the excess water, and pat dry.

Step 3

Add in cornstarch and season with salt and pepper. Mix well, and ensure every piece of potato has a little bit of corn starch and is not clumped together.

Step 4

Drizzle in a little bit of oil in a pan, and add in the potato. Press down to ensure it’s tightly packed. Turn the heat to medium, and once sizzling, pan-fry for 8 minutes on each side.

Step 5

Optional, but if you want it extra crispy on the edges, drizzle a little bit of oil on the side.

Step 6

Finish off with any seasoning of your choice, and enjoy!