Crispy Shiitake Mushroom Potato Pancakes (No Flour!)
How to Make Extra Crispy Potato Pancakes Without Flour, Perfect for Cozy Winter Evenings
On cold, long winter nights, especially during weekends, we often find ourselves relaxing late into the evening, perhaps watching TV. ‘Honey, is there anything to eat?’ With no special snacks readily available, I decided to make pancakes using the potatoes we had at home. Concerned about calories late at night, I substituted flour with shiitake mushroom powder. The result is a wonderfully crispy and flavorful pancake that’s surprisingly light!
Main Ingredients- 1 medium potato
- 1 large egg
- 3 tablespoons shiitake mushroom powder (adds a wonderful aroma and crispiness!)
- Soybean oil or cooking oil (enough for frying)
Seasoning- Pinch of salt (adjust to your taste)
- Pinch of salt (adjust to your taste)
Cooking Instructions
Step 1
First, peel the potato and wash it thoroughly. Using a knife or a mandoline slicer, julienne the potato into very thin strips. Slicing the potatoes thinly is key to achieving an extra crispy texture. Place the julienned potatoes in a bowl and whisk in the egg.
Step 2
Now, let’s add flavor and depth to the potato and egg mixture. Generously add 3 tablespoons of aromatic shiitake mushroom powder. This powder not only adds umami but also contributes to making the pancakes wonderfully crispy. Season with a pinch of salt according to your preference. Gently mix everything together until well combined, forming a batter. If it seems too wet, you can add a tiny bit more potato or mushroom powder, but aim for a consistency that holds together without being too runny.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of soybean oil or cooking oil. Once the pan is heated, scoop portions of the potato batter onto the pan and spread them out thinly using the back of a spoon or a spatula. The thinner the pancake, the crispier it will become. Be mindful of the heat; cooking over high heat can burn the outside before the inside is cooked through.
Step 4
When one side is golden brown and crispy, carefully flip the pancake with a spatula. Cook the other side until it’s also golden brown and crisp. And there you have it – delicious potato pancakes! Make sure to use enough oil to prevent sticking and ensure maximum crispiness. These are best enjoyed immediately while still warm. Serve with your favorite dipping sauce, like soy sauce or a spicy chili-soy dip.
