Giant Crispy Potato Pancake
This crunchy, fluffy-on-the-inside crispy potato pancake that brings the magic of Chinese night markets right to your kitchen. It's perfect as a side dish, snack, or even as the star of your meal!
Ingredients
- 2 pounds potatoes peeled and shredded
- ½ tbsp salt for drawing out moisture
- ¼ tsp salt for seasoning
- Black pepper to taste
- ½ tsp chicken bouillon powder
- ½ cup all-purpose flour 60g, or cornstarch for gluten-free option
- 3 tablespoons oil plus more as needed
Instructions
- Peel and shred potatoes into thin strips. Rinse thoroughly in water right away to prevent browning.
- Sprinkle with the first portion of salt (1/2 tablespoon). Mix together and let sit for about 10 minutes to draw out excess moisture. Then squeeze out as much water as possible.
- Add the remaining seasonings: 1/4 teaspoon salt, black pepper, and chicken bouillon powder for extra flavor. Add flour to help bind the pancake together. Mix well.4. Heat a pan over low heat.
- Add about 2 tablespoons of oil (adjust based on the size of your pan). Add the potato mixture and arrange to cover the bottom of the pan. Lightly press with a spatula to flatten, but don't press too hard if you want a fluffier center. (With this recipe, I made 2 thick potato pancakes using an 8 inch pan)
- Fry for about 7-10 minutes on each side. Only flip when the first side is golden to prevent the pancake from breaking. For extra crispiness, you can drizzle a little oil around the edges while cooking.
- When both sides are golden, let the pancake rest on a wire rack or paper towel to drain excess oil. Sprinkle with your favorite seasonings (e.g. Chinese BBQ seasoning) while still hot.