Sweet Potato and Purslane Pancakes: A Crispy & Healthy Snack Recipe
New Year’s Special, Kid-Friendly Snack, Healthy Treat, Purslane Recipe, Sweet Potato Pancake, Sweet Potato Vegetable Pancake, Easy Cooking
Introducing a special and delicious nutritional snack that the whole family can enjoy: Purslane Sweet Potato Pancakes! The sweetness of the sweet potato and the crispiness of the purslane come together in a fantastic harmony. Fried to perfection with tempura flour, it’s a flavor everyone will love. Prepare this for holidays, special occasions, or as a delightful treat for your children!
Main Ingredients- 2 medium Sweet Potatoes
- 80g Purslane
- Vegetable Oil, for frying
Batter- 2 cups Tempura Flour
- Water, as needed for consistency
- 2 cups Tempura Flour
- Water, as needed for consistency
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Having fresh purslane and sweet potatoes washed and ready will make the cooking process much smoother.
Step 2
For the purslane, remove any wilted or yellow leaves. Rinse it thoroughly under running water multiple times. Once the water has drained well, finely chop it into pieces about 1cm long. Avoid chopping it too finely to retain its crunchy texture.
Step 3
Peel the sweet potatoes cleanly using a peeler. Then, slice them thinly, about 0.3cm thick. This thickness ensures they cook evenly and have a pleasant texture in the pancake.
Step 4
Lightly coat the sliced sweet potato pieces on both sides with flour, tempura flour, or pancake mix. This step helps the batter adhere better to the sweet potato and contributes to a crispier pancake.
Step 5
In a large bowl, place the 2 cups of tempura flour. Gradually add water while mixing to create the batter. The ideal consistency is neither too thick nor too thin; it should flow smoothly like a thin pancake batter. Add the prepared chopped purslane to the batter and mix well.
Step 6
Stir everything together until the purslane is evenly distributed throughout the batter. Your mixture for the sweet potato pancakes is now almost ready! Ensure the purslane is well-combined with the batter.
Step 7
Dip each sweet potato slice, coated with flour, into the prepared batter. Ensure each slice is lightly and evenly coated with the batter. Avoid applying too thick a layer of batter, as this can make the pancake greasy.
Step 8
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Carefully place the batter-coated sweet potato slices into the hot oil, ensuring they have enough space between them so they don’t stick together. This allows for even browning.
Step 9
Fry the pancakes over medium-low heat, flipping them occasionally, until they are golden brown and crispy on both sides. Once the sweet potatoes are cooked through and the exterior is wonderfully crisp, your Purslane Sweet Potato Pancakes are ready! They are best enjoyed warm.
