Crispy and Tender Shredded Potato Pancakes
The Best Recipe to Use Up Extra Potatoes: Shredded Potato Pancakes!
Do you have too many potatoes lying around and don’t know what to do with them? Don’t worry! Try making simple shredded potato pancakes. You’ll end up with delicious pancakes that are crispy on the outside and tender on the inside, loved by everyone. They make a wonderful snack or side dish.
Main Ingredients- 4 medium potatoes
- 1 cup pancake mix (approx. 100g)
- Plenty of cooking oil
- Ketchup (for serving)
Cooking Instructions
Step 1
First, peel the skin off the 4 potatoes thoroughly. Then, use a mandoline slicer or a knife to thinly shred the potatoes. Shredding them not too thick will result in a better texture when cooked.
Step 2
Add 1 cup (approx. 100g) of pancake mix to the shredded potatoes and mix evenly. Gently toss to coat the potatoes well with the flour. If the batter becomes too wet, the pancakes might turn soggy, so adjust the amount of pancake mix based on the moisture content of the potatoes.
Step 3
Heat a frying pan over medium heat and pour in a generous amount of cooking oil. The oil needs to be sufficiently hot for the pancakes to not stick and to fry up crispy.
Step 4
Once the pan is hot, scoop spoonfuls of the batter and place them onto the hot oil. Avoid overcrowding the pan, as it makes them harder to cook. Shape them into roughly circular forms.
Step 5
Fry over medium-low heat, turning them until golden brown on both sides. Frying them until they are slightly crispy will result in pancakes that are wonderfully crisp on the outside, almost shattering with each bite, while the inside remains soft and tender from the potatoes. Serve with ketchup for an even tastier experience, if you like.
