Crispy Outside, Chewy Inside Potato Pancakes (No Flour)
Crispy Outside, Chewy Inside Potato Pancakes (No Flour)
Homemade Crispy & Chewy Potato Pancakes: Easy Mixer Recipe (No Flour!)
Enjoy delicious, crispy on the outside and chewy on the inside potato pancakes made easily with a blender, without any flour. Simple ingredients make this recipe accessible for everyone.
Main Ingredients- 4-5 Potatoes (medium size)
- 1/2 tsp Salt
- 1 cup Water (200ml)
- Cooking Oil (generous amount)
- Chives (optional, approx. 30g)
- Perilla Leaves (optional, approx. 5 leaves)
Cooking Instructions
Step 1
First, prepare 4-5 medium-sized potatoes. Peel them thoroughly, then roughly chop them into pieces about 2-3 cm in size, suitable for a blender. There’s no need to chop them very finely.
Step 2
Place the chopped potatoes and 1 cup (200ml) of water into your blender. Ensure there’s enough water to submerge the blender blades for smooth processing.
Step 3
Blend the potatoes until they form a smooth puree. Aim for a texture without any large lumps. If you have a cheesecloth or fine-mesh muslin, have it ready. If not, prepare a sieve by stacking two layers of fine mesh.
Step 4
Pour the blended potato mixture onto the cheesecloth or muslin, and squeeze firmly with your hands to remove as much liquid as possible. This step separates the potato solids from the potato water. Set the potato solids aside in a separate bowl.
Step 5
Tip: If you squeeze out too much liquid, the potato solids can become too dry and difficult to bind into a batter. It’s best to squeeze out most, but not all, of the water to ensure a pliable dough. Not over-squeezing helps the batter bind better.
Step 6
Let the reserved potato water sit undisturbed in a bowl for about 10 minutes. You’ll notice the potato starch settling at the bottom. Carefully pour off the clear liquid from the top, keeping the white potato starch that has settled at the bottom.
Step 7
Combine the reserved potato solids, the collected potato starch, and 1/2 tsp of salt in a bowl. Mix everything well to form a batter. If the mixture seems too dry, you can add a tablespoon or two of the reserved potato water.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the potato batter onto the hot pan and flatten them into thin pancakes. Cook, flipping occasionally, until both sides are golden brown and crispy. Flip when the bottom side is nicely browned.
Step 9
For an added touch of flavor, try mixing finely chopped chives into the batter before frying. This adds a wonderful aroma and taste. Thinly sliced perilla leaves can also be fried along with the pancakes for an aromatic boost. Feel free to use these optional ingredients as you prefer.
