Crispy Shredded Potato Pancake
Delicious Pan-Fried Shredded Potatoes Topped with Fresh Salad
While mashed potato pancakes are delicious, this version made with thinly shredded potatoes offers a wonderfully nutty and crispy texture. When served with a generous topping of fresh salad, you’ll enjoy a delightful contrast of savory crispness and cool, refreshing flavors. It’s a fantastic dish for special occasions or a simple, satisfying meal.
Potato Pancake (Makes 2)- 11 small potatoes
- 0.5 Tbsp salt
- Generous amount of cooking oil
- Lettuce, as needed
- Red bell pepper, a little
- Yellow bell pepper, a little
- 1 Tbsp sesame seeds
- Balsamic sauce, a little
Cooking Instructions
Step 1
First, peel the skin off the fresh potatoes. It’s a good idea to rinse them thoroughly under running water to remove any dirt or impurities.
Step 2
Thinly and uniformly shred the peeled potatoes. The thinner you shred them, the crispier the pancake will be. Place the shredded potatoes in a bowl, add salt, and gently mix. Let them sit for about 10 minutes to draw out moisture. Squeeze out any excess water with your hands and discard it. This step is crucial to ensure the pancake fries up crispy rather than soggy.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Let the oil get sufficiently hot. Once the oil is ready, spread the shredded potatoes thinly in the pan. Cook until the potato surface is golden brown and crispy, being patient. Avoid flipping too often to prevent the pancake from breaking apart.
Step 4
When the edges of the potato pancake turn a tempting golden brown and start to look crispy, it’s time to flip. Carefully flip the pancake using a spatula. Make sure the edges are nicely crisped up before flipping.
Step 5
Continue to cook the other side until it’s also golden brown and crispy. If needed, you can add a little more oil around the edges of the pancake to help it crisp up further. Ensure the bottom side is cooked through.
Step 6
Once the bottom of the pancake is nicely golden brown, it’s ready. Carefully remove it from the pan and place it on paper towels to drain any excess oil.
Step 7
Cut the well-cooked potato pancake into desired portions and arrange them attractively on a serving plate.
Step 8
Generously top the finished potato pancake with fresh lettuce, then add thinly sliced red and yellow bell peppers for a colorful presentation. Finally, sprinkle with sesame seeds for extra nuttiness and drizzle with sweet and tangy balsamic sauce in a zig-zag pattern. Your impressive shredded potato pancake salad is now complete!
