Crispy Potato Stir-fry Pancake with Mozzarella Cheese
Easy Potato Stir-fry Pancake Recipe: The Ultimate Crispy Outside, Chewy Inside!
This Potato Stir-fry Pancake, made with a golden ratio of shredded potatoes and plenty of melty mozzarella cheese, is pan-fried until golden brown. It boasts a delightful texture that’s crispy on the outside and satisfyingly chewy on the inside. Made with simple ingredients, it’s perfect as a substantial snack or a light meal. Enjoy it with the easy soy dipping sauce!
Pancake Ingredients
- 500g potatoes (about 4 medium-sized)
- 4 Tbsp potato starch (leveled)
- 150g mozzarella cheese
- Plenty of cooking oil
Simple Soy Dipping Sauce Ingredients
- 4 tsp soy sauce
- 2 tsp 2x concentrated apple vinegar
- A pinch of sesame seeds
- 4 tsp soy sauce
- 2 tsp 2x concentrated apple vinegar
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare 500g of potatoes (approximately 4 medium-sized), 150g of mozzarella cheese, and 4 tablespoons of potato starch. Leveling the potato starch ensures you don’t use too much.
Step 2
Peel the potatoes and thinly shred them into julienne strips. Using a mandoline slicer will make this process much faster and ensure uniform thickness. It’s important to slice them thinly, as thicker shreds will take longer to cook.
Step 3
Place the shredded potatoes in a bowl and sprinkle the 4 leveled tablespoons of potato starch evenly over them.
Step 4
Using chopsticks or a spatula, gently mix the potato shreds and potato starch until well combined. It might not look like a typical batter, and you might wonder if it will cook into a pancake. However, as the potato starch interacts with the moisture from the potatoes, it will bind together, so don’t worry! It will naturally cohere into a form that can be pan-fried.
Step 5
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Pour the potato shred mixture into the pan. Use a spatula to gently press and spread the mixture thinly and evenly across the pan, ensuring there are no gaps. Spreading it thinly is key to achieving a crispy texture.
Step 6
Once the edges of the potato shreds begin to look slightly translucent and cooked, it’s time to flip. Flip the pancake when you see it’s cooked enough on one side.
Step 7
After flipping, add a little more cooking oil around the edges of the pan. Reduce the heat to low and cook until golden brown. Sufficient oil will help it fry to a crisp.
Step 8
When the potato pancake is golden brown, sprinkle the 150g of mozzarella cheese evenly over one half of the pancake. The melting cheese will also help bind the pancake together.
Step 9
Carefully fold the other half of the pancake over the cheese-covered side to create a semi-circular shape. Tuck the edges in to prevent the cheese from oozing out.
Step 10
Add a little more cooking oil to both sides of the folded pancake, cover the pan with a lid, and cook on low heat for about 4 minutes. Covering the pan helps the cheese melt thoroughly and keeps the inside moist.
Step 11
After 4 minutes, remove the lid. Flip the folded pancake and cook the other side on low heat until golden and crispy. Your delicious Potato Stir-fry Pancake with Mozzarella Cheese is now ready!
Step 12
Meanwhile, let’s make the simple soy dipping sauce. In a small bowl, combine 4 teaspoons of soy sauce, 2 teaspoons of 2x concentrated apple vinegar, and a pinch of sesame seeds. Stir well, and your flavorful dipping sauce is complete. Dipping the pancake into this sauce will enhance its taste even further!
