Crispy Potato Pancakes Made with a Blender
Crispy Potato Pancakes Made with a Blender
The Ultimate Crispy Potato Pancake Recipe Made Effortlessly with a Blender
Let’s make incredibly crispy potato pancakes easily using just a blender. This recipe is designed for simplicity and deliciousness, ensuring a perfect result every time!
Ingredients- 7 potatoes (medium-sized)
- 4 Tbsp pancake mix (buchim garu)
- 1 Tbsp potato starch
- Water (as needed)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
Thoroughly wash the potatoes, peel them, and then cut them into small pieces (about 2-3 cm) for easier blending. Pre-cutting the potatoes will make the blending process smoother.
Step 2
Place the cut potatoes into a blender. Add only a small amount of water, about 2-3 tablespoons, just enough to help the potatoes blend smoothly. Place a fine-mesh sieve over a bowl and pour the blended potato mixture into it. Let it sit for about 5 minutes. After a short while, carefully pour off the clear liquid that has risen to the top, reserving only the starchy sediment at the bottom of the bowl.
Step 3
You will see a white, starchy sediment settled at the bottom of the bowl. Gently scoop this starch with a spoon and mix it with the mashed potatoes prepared in another bowl. This step helps to retain the potato’s natural flavor while enhancing the crispiness of the pancake.
Step 4
The mixture might be a bit watery using only the starch from the potatoes. To achieve the right consistency, add 4 tablespoons of pancake mix and an additional 1 tablespoon of potato starch. Using both pancake mix and potato starch will significantly enhance the crispiness and savory flavor of your potato pancakes. Mix everything thoroughly until a well-combined batter is formed.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, ladle about one portion of the potato batter onto the pan, spreading it into a round shape. To achieve a crispy exterior and a moist interior, make sure the pancake is slightly thick, not too thin. Cook one side until golden brown, then flip and cook the other side until evenly browned. Drain the excess oil on paper towels before serving warm for the best taste and texture.
