Crispy Potato Pancakes with Water Parsley, Perfect for a Rainy Day
A Delectable Rainy Day Treat: Crispy and Aromatic Water Parsley Potato Pancakes Recipe
As the steady rain begins to fall, what better way to enjoy the weather than with a plate of warm, savory potato pancakes? These are especially delightful as potatoes are in season, offering a wonderful sweetness. This recipe features plenty of aromatic water parsley, making it an irresistible late-night snack. They say ‘if you eat it deliciously, it’s zero calories,’ right? Haha, so let’s indulge!
Main Ingredients- 1 handful Water Parsley (approx. 50g)
- 1 medium Potato
- 1/4 medium Onion
- 2-3 Cheongyang Peppers (adjust to taste)
- 6-8 Tbsp Pancake Mix (adjust for batter consistency)
Cooking Instructions
Step 1
Prepare one handful of fresh water parsley, one medium potato, about 1/4 of a medium onion, and 2-3 Cheongyang peppers for a touch of spice. You can also add a small amount of carrot for color if you like.
Step 2
Water parsley can sometimes have a slightly tough texture, so wash it thoroughly under running water to remove any dirt or debris. Then, chop it into bite-sized pieces, about 2-3 cm long. The fragrant aroma of the water parsley will significantly enhance the flavor of the potato pancakes.
Step 3
Peel the potato and julienne it as thinly as possible. The thinner the slices, the crispier the pancakes will be. Using a mandoline slicer can help you achieve uniform, thin cuts.
Step 4
If you’re using carrot, julienne it thinly, similar to the potato. Adding carrot will make the pancakes more visually appealing.
Step 5
For the Cheongyang peppers, remove the seeds and mince them finely, or slice them thinly. If you enjoy a spicier kick, use all three; otherwise, use one or two, or remove the seeds to reduce the heat.
Step 6
In a large bowl, combine the julienned potatoes, onion, water parsley, Cheongyang peppers, and (carrot if using). Add about 6-8 tablespoons of pancake mix and toss gently to coat all the ingredients evenly.
Step 7
Be careful not to make the batter too thick. Gradually add more pancake mix while stirring until the batter lightly coats the ingredients and has a slightly loose consistency. At this stage, adding 1 tablespoon of tuna extract or soy sauce will add a deep savory flavor, eliminating the need for separate seasoning.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Ladle the batter thinly onto the hot pan, spreading it out. Making the pancakes as thin as possible is key to achieving maximum crispiness. Once one side is golden brown and crispy, flip it over and cook the other side until it’s also golden brown. Add more oil in between if needed.
