Crispy and Delicious Potato Pancakes: An Ultra-Simple Recipe
Whip Up Simple Potato Pancakes with Just Seasoned Salt!
My child absolutely loves these, and I’ve made them for friends visiting, who all raved about how delicious they were. That’s why I’m sharing this recipe for the first time! These potato pancakes highlight the savory flavor and crispiness of potatoes using just seasoned salt, with no special ingredients needed. Enjoy this easy and tasty recipe!
Ingredients
- 1 medium potato
- A pinch of seasoned salt (masos salt)
Cooking Instructions
Step 1
First, wash the potato thoroughly and peel it. If there are any sprouted parts, be sure to cut them out before using.
Step 2
There are several ways to grate potatoes, but I personally prefer grating them on a traditional grater. I find using a blender a bit more troublesome due to the extra washing involved. Grating by hand seems to enhance the potato’s texture.
Step 3
It took about 10 minutes to finely grate the potato. Take your time and grate it with care.
Step 4
Place the grated potato in a sieve or colander. Using a spoon or a flat spatula, press down firmly to squeeze out as much moisture as possible from the grated potato. A surprising amount of liquid will come out.
Step 5
Let the squeezed potato sit for about 10 minutes. You’ll see white potato starch settle at the bottom. Carefully pour off the clear liquid that has risen to the top. Then, combine the settled starch with the mashed potato. This starch plays a crucial role in making the potato pancakes crispy.
Step 6
Since I used three medium-sized potatoes, I added this amount of seasoned salt. I adjusted the seasoning considering that they will be dipped in ketchup later. Feel free to adjust the amount to your liking. Now, mix the potato, the separated starch, and the seasoned salt together until well combined into a batter.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Scoop spoonfuls of the batter and spread them out in round shapes on the pan. While you can make large pancakes, making them small and thin is great for kids and results in an even crispier texture.
Step 8
While the pancake is cooking but before the batter is fully set, gently tear the edges with chopsticks or a spatula. This technique helps create an even crispier texture. Spreading the batter thinly also ensures even cooking and a more delicious potato pancake.
Step 9
Fry both sides until golden brown and deliciously crispy! They are best served hot, dipped in ketchup or soy sauce. My child kept grabbing them before I could finish cooking, so unfortunately, I couldn’t take a perfect final photo. Enjoy making and eating them!
