Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg, beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Mix well.
2. Add beaten egg to the mixture and stir until well combined.
3. Heat vegetable oil in a non-stick skillet or griddle over medium-high heat.
4. Using a spoon, drop potato mixture onto the skillet or griddle, and flatten with a spatula to form a pancake shape.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from heat and place on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 14g
- Saturated fat: 1g
- Cholesterol: 47mg
- Sodium: 325mg
- Total carbohydrates: 21g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 3g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use rice flour or gluten-free flour.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- Add chopped scallions or chives to the potato mixture for extra flavor.
- Add shredded carrots or zucchini to the potato mixture for added nutrition.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Squeeze out excess water from grated potatoes before mixing with other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the heat at medium-high to ensure the pancakes cook evenly and become crispy.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pancakes in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve pancakes on a platter with a sprinkle of chopped scallions or chives on top.
- Arrange pancakes in a stack and serve with a dipping sauce on the side.
Garnishes:
- Chopped scallions or chives
- Sesame seeds
Pairings:
- Serve with a side of stir-fried vegetables or a salad for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the pancakes are too soggy, add more flour to the mixture to absorb excess moisture.
- If the pancakes are falling apart, add another beaten egg to the mixture to bind the ingredients together.
Food safety advice:
- Make sure the potatoes are thoroughly cooked before serving to prevent foodborne illness.
Food history:
- Potato pancakes are a traditional dish in many cultures, including Chinese, Jewish, and German.
Flavor profiles:
- Crispy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or side dish.
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Region: Chinese