Crispy and Chewy Homemade Shredded Potato Pancake
Super Easy Shredded Potato Pancake, Perfect for Kids’ Snacks!
While pondering how to use my recently purchased multi-drum slicer, I decided to make a crispy and chewy shredded potato pancake with fresh potatoes. Using plenty of shredded potatoes creates a wonderful texture that’s crispy on the outside and chewy on the inside. Here’s a recipe for a delicious potato pancake that’s easy to make at home, with a tip to enhance the flavor with cheese!
Shredded Potato Pancake Basic Ingredients
- 3 medium potatoes
- Plenty of cooking oil (for frying)
- 30-50g mozzarella cheese (adjust to taste)
- A little ketchup (for serving, optional)
Cooking Instructions
Step 1
First, peel and prepare 3 medium-sized potatoes. Medium-sized potatoes are ideal.
Step 2
Using the smallest shredding blade on your multi-drum slicer, thinly and evenly shred the prepared potatoes. If shredding by hand is difficult, you can also thinly julienne them with a knife.
Step 3
This is the amount of shredded potato you’ll have from 3 potatoes. This quantity is enough to make a pancake for 2-3 servings.
Step 4
Soak the shredded potatoes in cold water for about 10 minutes to remove excess starch. This prevents them from sticking together and helps them cook up crispier.
Step 5
After soaking, drain the shredded potatoes thoroughly in a colander to remove all moisture. Residual water can make the pancake soggy, so gently pat them dry with paper towels if needed.
Step 6
Now, let’s start frying the pancake. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Add the drained shredded potatoes to the pan and use your hands to spread them into a thin, round shape.
Step 7
Once spread, reduce the heat to low. Cover the pan with a lid and let the potatoes cook gently for about 5-7 minutes until they are tender inside. Be careful not to burn the edges.
Step 8
When the potatoes are mostly cooked and the edges are golden brown, carefully flip the pancake using a spatula. Check if the other side is also golden brown.
Step 9
Since this pancake is made without any flour binder, it can be a bit fragile. For added flavor and to help hold it together, sprinkle your desired amount of mozzarella cheese over the flipped potato pancake. It’s good to leave a small border around the edges so the cheese can melt without overflowing.
Step 10
Finally, fold the potato pancake in half. Continue to cook over low heat until the cheese is melted and both sides are golden brown and crispy. The melted cheese will help bind the pancake together. Serve your delicious shredded potato pancake with ketchup, if desired!
