Chewy and Crispy Blended Potato Pancake Recipe
Super Easy Blender Potato Pancakes: Chewy & Crispy (Using Fresh Potatoes)
Enjoy a healthy and delicious snack with delicious fresh potatoes that are in season! While potato pancakes made with shredded potatoes are great, this time we’ll make a chewy potato pancake using a blender. Using a blender instead of grating by hand makes it much easier and faster to make delicious potato pancakes. Here’s a step-by-step recipe to easily make chewy on the inside and crispy on the outside potato pancakes, with no need to strain the potato starch separately. Even beginners can try making delicious potato pancakes without failure!
Ingredients
- 6 medium-sized fresh potatoes
- 4 Tbsp potato starch
- 1 tsp salt
- Generous amount of cooking oil
- 200ml water (approx. half a paper cup)
Cooking Instructions
Step 1
First, prepare your fresh potatoes, which are fluffy and full of moisture. We’ll be using 6 medium-sized potatoes, about the size of your palm or slightly smaller. Fresh potatoes are appealing for their unique sweetness and tender texture.
Step 2
Peel the prepared potatoes thoroughly, then cut them into rough chunks to make them easier to blend. It’s important to cut them into appropriate sizes; if they’re too small, they might not blend well.
Step 3
Now, we’ll put the chopped potatoes into the blender. If you blend just the potatoes, they might not blend smoothly due to lack of moisture. At this point, add 200ml of water (about half a paper cup) to help the potatoes blend into a smooth consistency. Blend the potatoes and water until smooth.
Step 4
Transfer the smoothly blended potato mixture directly into a bowl. There’s absolutely no need to squeeze out the water or strain the starch separately. We’ll be cooking the potato pancakes directly with this mixture.
Step 5
To the blended potato mixture, add a generous 4 tablespoons of potato starch. This will help thicken the batter and create that chewy texture. You don’t need to sift it. Lastly, add 1 teaspoon of salt to enhance the flavor and season the pancake. Mix all the ingredients well, and your potato pancake batter is ready!
Step 6
It’s time to cook the potato pancakes! Heat a frying pan over medium heat, then add a generous amount of cooking oil. Potato pancakes taste best when cooked with plenty of oil, resulting in a crispy exterior.
Step 7
Once the pan is hot, ladle the potato batter onto it and spread it thinly. Cooking them too thick can take a long time to cook through and make them soggy, so spreading them thinly is key. Cook over medium heat until the surface of the batter turns opaque white and the edges start to turn golden brown.
Step 8
When the edges are golden brown and the top is mostly cooked, it’s time to flip. Before flipping, drizzle a little more cooking oil around the edges of the pan. This ensures that both sides cook evenly and become beautifully golden and crispy. Flip carefully.
Step 9
Once both sides are perfectly golden brown, your delicious potato pancakes are ready! They are tastier when cooked thinly. The batter isn’t too stiff, so you can easily spread it thinly. Enjoy them right away while they’re warm for the ultimate experience of crispy outside and chewy inside! Enjoy your meal!
