Crispy and Savory No-Flour Potato Pancakes (with Egg)
Crispy Egg Potato Pancakes Made with Seasonal Potatoes, No Flour
These special potato pancakes are perfect for those with wheat allergies or sensitivities, as they contain no flour. Made with fresh, seasonal potatoes and eggs, they boast a delightfully crispy texture and a rich, savory flavor, with a tender interior that appeals to all ages. My sibling’s atopic condition inspired this recipe, using eggs instead of flour to enhance their softness and savoriness. Enjoy these healthy and delicious potato pancakes as a snack or a light meal!
Main Ingredients- 3 fresh eggs
- 3 medium-sized potatoes
- 1/3 tsp fine salt (about 5 pinches)
Serving Sauce- Mon Sweet Chili Sauce (optional, to taste)
- Mon Sweet Chili Sauce (optional, to taste)
Cooking Instructions
Step 1
First, prepare the potatoes and eggs for the recipe. The potatoes will be washed and peeled before use, and ensure you select fresh eggs. Measure out the salt as well.
Step 2
Wash the 3 potatoes thoroughly, peel them, and then cut them in half. This will make it much easier to julienne them.
Step 3
Julienne the halved potatoes into thin, uniform strips. If they are too thick, they will take a long time to cook, and if they are too thin, they might break apart. Cutting them to an appropriate thickness is key.
Step 4
Place the julienned potato strips in a large bowl. Crack the 3 eggs into the bowl. Gently mix with your hands until the egg yolks and whites evenly coat the potato strips. The egg acts as a binder.
Step 5
Add 1/3 teaspoon of fine salt (about 5 pinches) to the potato and egg mixture and mix again thoroughly. Ensure the salt is evenly distributed.
Step 6
Heat a pan over medium heat and add a generous amount of cooking oil. Wait until the oil is sufficiently hot. Potato pancakes cook up crispy when the oil is properly heated.
Step 7
Once the oil is hot, spoon bite-sized portions of the potato mixture into the pan. If you add too much at once, they may cook slowly or not hold their shape well, so place them with some space between them.
Step 8
Cook on medium heat until one side is golden brown and crispy, then flip and cook the other side until it is also golden brown and crispy. Once both sides are well-cooked, you can optionally add cheddar cheese to fit the shape of each pancake and let it melt. The melted cheese adds a wonderful savory flavor.
Step 9
Arrange the well-cooked potato pancakes beautifully on a plate. They are delicious served with Mon Sweet Chili Sauce for dipping. Enjoy them while they are warm!
