Crispy Pan-Fried Shredded Potato Pancake Recipe
Beat the Dreary Weather! The Secret to Perfectly Crispy Shredded Potato Pancakes
On those humid, rainy summer days, how about a delicious potato pancake? Made with simple, fresh potatoes, you can create crispy potato pancakes that rival any restaurant. Enjoy them with a beautifully golden, crisp exterior and a tender, subtly sweet interior. Let me guide you through this simple yet special recipe!
Essential Ingredients- 1 medium potato
- 1/2 teaspoon salt (or a pinch)
Cooking Instructions
Step 1
First, wash the potato thoroughly and peel it. Stand the potato upright, then lay it on its side and slice it into thin, uniform shreds about 0.2cm thick. If the shreds are too thick, they’ll take a long time to cook; if too thin, they might break apart. It’s important to maintain a consistent thickness.
Step 2
Place the shredded potato into a bowl or pot. Arrange the shredded potato shreds neatly, ensuring they are of a uniform thickness. Slicing them with a knife or mandoline to a similar thickness will result in a more consistent texture when cooked.
Step 3
Add 1/2 teaspoon of salt to the shredded potatoes. Gently mix them with your hands, being careful not to break the potato strands. Salting the potatoes helps to naturally draw out moisture, which is key to achieving a crispy texture.
Step 4
After adding the salt and mixing, let the shredded potatoes sit for about 5 minutes. During this time, the potatoes will release moisture and soften, making them easier to work with.
Step 5
After 5 minutes, you’ll notice the potato shreds have softened and released a good amount of water. Squeeze out as much liquid as possible with your hands. Thoroughly draining the water is crucial for making a crispy pancake without needing flour.
Step 6
Preheat a frying pan over medium heat, then add a generous amount of cooking oil. Once the oil is hot, place a handful of the squeezed potato shreds into the pan and spread them out thinly. Cooking over medium heat, rather than high heat, allows the pancake to cook through and become crispy without burning. Pan-fry for about 5 to 8 minutes, flipping to cook both sides until golden brown.
Step 7
Continue to cook until the potato pancake is a delicious golden color all over and the edges are nicely crisped. A well-cooked shredded potato pancake will offer a delightful contrast between its crispy exterior and tender interior. Enjoy your delicious creation!
