Easy Onion Potato Pancakes with a Food Chopper
Easy Onion Potato Pancakes with a Food Chopper
Effortlessly Delicious! Crispy and Savory Onion Potato Pancakes Made Easy with a Food Chopper!
Love potato pancakes but find grating them a hassle? This recipe offers a super easy solution using a handy food chopper! Discover how to make delicious potato pancakes with a wonderful texture and mild flavor in no time. It’s a fantastic option for a quick snack, a side dish, or even a simple appetizer.
Main Ingredients- 3 medium Potatoes
- 1/2 medium Onion
- 1 Red chili pepper (for garnish)
Batter Ingredients- 3 Tbsp Pancake Mix (generous)
- 1 Tbsp Tempura Flour (for extra crispiness)
- Canola oil or cooking oil (generous amount)
- 1 pinch Salt (to taste)
- 3 Tbsp Pancake Mix (generous)
- 1 Tbsp Tempura Flour (for extra crispiness)
- Canola oil or cooking oil (generous amount)
- 1 pinch Salt (to taste)
Cooking Instructions
Step 1
First, peel the potatoes and cut them into approximately 2-3 cm cubes, similar to dicing for stew. Rinse the diced potatoes under running water to remove excess starch. This step helps prevent the batter from becoming too gummy and ensures the ingredients mix well.
Step 2
Prepare your secret weapon: the food chopper! Using a manual, cord-free food chopper makes the process even more convenient. This tool finely dices the potatoes, creating a wonderful texture that’s both smooth like grated potato and satisfyingly chewy, resulting in a truly delicious potato pancake.
Step 3
Place the cubed potatoes into the food chopper and pull the cord several times until finely minced. It’s crucial to drain the water from the minced potatoes thoroughly using a sieve. Removing excess moisture prevents the batter from becoming too wet, stops the pancakes from sticking to the pan, and ensures they cook to a beautiful golden-brown. You can also gently press with paper towels to absorb extra water.
Step 4
Peel and finely chop the half onion. Lightly draining the water from the chopped onion, similar to the potatoes, can also be beneficial.
Step 5
Combine the drained minced potatoes and chopped onion in a large bowl. Add 3 tablespoons of pancake mix, 1 tablespoon of tempura flour, and a pinch of salt. Mix everything together thoroughly to form the batter. Adding a bit of tempura flour significantly enhances the crispiness of the potato pancakes.
Step 6
Heat a frying pan over medium heat and add a generous amount of canola or cooking oil. Drop spoonfuls of the batter onto the hot pan to form small, round pancakes. Once the batter is in place, top each pancake with slices of red chili pepper (seeded and thinly sliced) for a beautiful color and added flavor. Start cooking over medium-low heat.
Step 7
When the edges of the potato pancakes turn golden brown, carefully flip them using a spatula. Cook the other side until it’s also golden brown and crispy. Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked. Cooking over gentle heat is key.
Step 8
Once both sides are beautifully golden and crispy, your delicious onion potato pancakes are ready! Using a food chopper preserves the texture of the potatoes, making them even more enjoyable than those made with a grater or blender. These healthy and tasty potato pancakes are perfect for a satisfying meal or a delightful accompaniment to drinks. Serve immediately for the best taste and texture.
