Crispy & Moist Mugwort Potato Pancakes (No Flour!)
Beginner-Friendly Potato Pancakes with Mugwort
These potato pancakes are made with just potatoes, no flour or pancake mix, resulting in a wonderfully crispy yet moist texture. They are perfect as a side dish for kids or a delightful snack. The fragrant mugwort combined with the savory potato creates a flavor that everyone will love. Here’s how to achieve that beautiful golden-brown crispiness on the outside and a tender interior!
Main Ingredients
- 3 medium potatoes
- 1 handful of mugwort (about 1 cup)
Seasoning
- 1.5 tsp salt
- 1.5 tsp salt
Cooking Instructions
Step 1
Wash the 3 potatoes thoroughly, peel them, and cut them into large chunks. Place the potato chunks in a blender and blend until smooth. If you don’t have a blender, you can grate them using a grater. Be careful not to add too much water; preserving the natural potato flavor is key.
Step 2
Pour the blended potato mixture into a fine-mesh sieve set over a bowl to drain the excess liquid. Draining the liquid will naturally separate the starch, contributing to a crispier texture. Don’t discard the clear liquid that drains out; set it aside.
Step 3
To the drained potato solids in the sieve, add the mugwort that has been washed and patted dry. Mix well. If your children are picky eaters, finely chop the mugwort before mixing it in. Add 1.5 teaspoons of salt and mix again to ensure the seasoning is evenly distributed. (Optional: After letting the reserved potato liquid sit for a while, the starch will settle at the bottom. Discard the clear liquid on top and add the settled starch back to the batter for an even chewier texture.)
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about half a cup of the batter into the hot oil and spread it thinly and widely to form a pancake shape. You can make it round or any shape you prefer. Once the edges start to turn golden brown, reduce the heat to medium-low, cover the pan with a lid, and cook until the center is done. Covering the pan helps retain moisture, ensuring a tender interior.
Step 5
Once one side is golden brown and crispy, carefully flip the pancake and cook the other side until it achieves the same color. The pancakes are ready when they have a beautiful golden-brown hue on both sides and are thoroughly cooked. Place the finished mugwort potato pancakes on a paper towel-lined plate for a moment to absorb any excess oil. Serve them warm for the best taste, perhaps with a side of soy dipping sauce!
