chinese potato pancake

By foodiva

Ingredients

• 2 middle size potato, shredded
• 1/2 cup of starch (I use sweet potato starch)
• 1/2 teaspoon salt or as needed
• 1 pinch of ground black pepper powder
• 1 teaspoon Chinese five spice powder
• Around 1/2 tablespoon vegetable oil
• 1 tablespoonHunan Chopped chili sauce
• 1 teaspoon light soy sauce
• 1 tablespoon boiled water or stock
• 1/2 teaspoon sesame oil

Details

Servings 2
Preparation time 5mins
Cooking time 15mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

I have not tasted this before my university life in the city of Xi’an, which in my heart is the heaven of noodles and flour. But the original version is steamed. To simplify the process, I use pan-frying instead of steaming. This should be super good for breakfast.

The seasonings can be slightly different according to your own taste. I only use Chinese five spice powder and ground black pepper and match it with a dipping sauce with my homemade Hunan Chili sauce. The point here is that you need to adjust the salt depending on whether you plan to use a dipping sauce and what it is. Potatoes are super good with Chinese five spice powder. If you want to have a try with this mixed spice, check

Some tips for frying the potato pancakes

Use a slice to shape the pancake so that they can be uniform in thickness.

At the first part of frying, use medium fire so that the pancake can form quickly and then remember to slow your fire, otherwise the pancake might be burnt easily.

Additionally, if you love potatoes, check the following recipes too.

Yield:

1 tablespoon boiled water or stock

Peel the potatoes and cut into thin shreds. You may use a shredding tool. Try to make them similar in size so the cooking time can be similar too.

In a large bowl, add salt, ground black pepper powder, five spice powder and starch. Mix well and set aside for around 5 minutes.

Brush some oil in a pan, fry one side of the pancake over medium fire for around 1 to 2 minutes until shaped and slightly brown. Turn it over and continue frying the second side. Then slow down your fire and turn over the pancake several times to fry the two sides until crispy and brown.

Serve directly or with the dips you want.It can be matched with sweet chili sauce or tomato sauce.

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