Crispy and Savory Potato and Vegetable Pancake
Savory Potato and Vegetable Pancake Using Leftover Fridge Vegetables
Make a wonderfully savory potato and vegetable pancake using up those leftover odds and ends from your fridge! This nutritious and delicious treat is loved by both kids and adults. It’s perfect for a quick snack when you’re feeling peckish, not just for special occasions. You’ll fall in love with the irresistible combination of a crispy exterior and a tender interior!
Main Ingredients- 1 potato (medium-sized)
- A little carrot
- A little oyster mushroom
- 1 egg
Batter and Frying- 6 Tbsp pancake mix
- 1 Tbsp Jerusalem artichoke starch (or regular starch if unavailable)
- Plenty of cooking oil
- 6 Tbsp pancake mix
- 1 Tbsp Jerusalem artichoke starch (or regular starch if unavailable)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, peel the potatoes and wash them thoroughly. Julienne the potatoes into thin strips. Finely julienne the carrot to a similar thickness as the potatoes. Tear the oyster mushrooms into bite-sized pieces with your hands. It’s important to cut all the vegetables to a similar size so they cook evenly and blend well.
Step 2
Now it’s time to make the batter. Crack 1 egg into a bowl. Add 6 tablespoons of pancake mix and 1 tablespoon of Jerusalem artichoke starch. (If you don’t have Jerusalem artichoke starch, regular starch will also work; using starch makes the pancake crispier!) Use a spatula or chopsticks to mix everything together until you achieve a thick, smooth batter with no lumps. Be careful not to make the batter too thin, or the pancake might break apart.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon about a tablespoon of the batter onto the hot pan and spread it out to form a small, round pancake. Cooking over high heat can burn the outside before the inside is cooked, so it’s best to cook over medium-low heat until golden brown. Once one side is golden and cooked, flip it over and cook the other side until equally golden and crisp. Aim for about 3-4 minutes per side.
Step 4
Once the potato and vegetable pancakes are beautifully golden brown, place them on paper towels for a moment to drain any excess oil. Arrange them neatly on a plate while they are still warm. These pancakes are best enjoyed immediately for maximum crispiness! Serve with soy sauce for an extra burst of flavor.
