Crispy and Moist Vegetable Potato Pancakes Recipe
Crispy and Moist Vegetable Potato Pancakes Recipe
[Must-Have for Holiday Meals] How to Make Delicious Vegetable Potato Pancakes Everyone Loves
Golden-brown and perfectly crispy, vegetable potato pancakes are a perfect addition to any holiday spread! They also make a satisfying meal or a delightful snack. The vibrant colors of fresh vegetables combined with the soft texture of potatoes create a delightful dish that everyone, young and old, will enjoy. Make warm and delicious vegetable potato pancakes at home right now!
Main Ingredients- 2 potatoes (medium-sized)
- 1 handful of chives (about 15 stalks)
- 1/6 onion (small)
- 1/6 carrot (small)
- 3 Cheongyang peppers (adjust spiciness to your preference)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- Canola oil (or cooking oil, generously)
Cooking Instructions
Step 1
Prepare all ingredients for making delicious vegetable potato pancakes. Wash the potatoes thoroughly and peel them. Also, wash the chives, onion, carrot, and Cheongyang peppers and pat them dry.
Step 2
Chop the chives into about 1 cm pieces. Finely dice the onion and carrot. Seed the Cheongyang peppers and mince them to add a touch of spice. (You can omit or reduce the amount if you prefer less heat.)
Step 3
We will grate the peeled potatoes finely. Using a blender might make the batter too watery and reduce the chewy texture of the potatoes, so grating them by hand is highly recommended! Hand-grating truly brings out the best flavor and texture of the potatoes.
Step 4
Transfer the grated potatoes to a bowl. Carefully scoop out and discard the clear liquid from the potatoes using a spoon. Don’t discard all of it; leaving about 3 tablespoons is recommended. (Tip: The potato water contains starch which helps bind the batter and adds a savory flavor.)
Step 5
To the bowl with the grated potatoes, add 2 tablespoons of flour, the chopped chives, diced onion, diced carrot, minced Cheongyang peppers, and 1 teaspoon of salt. Mix everything thoroughly with a spoon or spatula to form a batter. If the batter is too thin, add a little more flour. If it’s too thick, add a bit more of the reserved potato water to adjust the consistency.
Step 6
Heat a frying pan over medium heat and add a generous amount of canola oil. Use a paper towel to lightly coat the entire surface of the pan with oil. Spoon about a tablespoon of batter at a time and place it onto the hot pan. Leave some space between each pancake so they don’t stick together. Shape them into round pancakes.
Step 7
Reduce the heat to medium-low and cook slowly. Once the edges start to turn golden brown, carefully flip the pancakes with a spatula and cook the other side until it’s also golden brown. Cook for about 3-4 minutes on each side until they are nicely browned and crispy. (Caution: Cooking over high heat can burn the outside while leaving the inside undercooked.)
Step 8
Once the vegetable potato pancakes are perfectly cooked, briefly place them on a paper towel to drain any excess oil. Arrange them attractively on a serving plate. They are best enjoyed warm! You can also serve them with soy sauce-based dipping sauce or ketchup.
