Crispy Potato Strands and Cheese Pancake, Delicious with Honey!
Incredible Taste When Paired with Honey! Crispy Potato Strands and Cheese Pancake Recipe
This ‘Potato Strands and Cheese Pancake’ made with fresh, in-season potatoes is a delightful dish perfect for enjoying from June to October. Once you top the thinly fried potato strands with plenty of savory mozzarella cheese and dip it in sweet honey, you’ll feel like you’re tasting a Gorgonzola pizza brimming with flavor. It’s an excellent snack for kids and pairs wonderfully with a cold beer. If you’re curious about this uniquely delicious taste, try making it yourself!
Main Ingredients- 2 Potatoes (approx. 400g)
- 1 Egg
- 200g Mozzarella Cheese (4 standard packs)
- 1/2 cup Sliced Almonds
- Cooking Oil, as needed
Batter Ingredients- 1.5 cups Pancake Mix (Buchim Garu)
- 1/2 cup Water
- A pinch of Salt
- A pinch of Black Pepper
- 1.5 cups Pancake Mix (Buchim Garu)
- 1/2 cup Water
- A pinch of Salt
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, peel the prepared potatoes thoroughly using a vegetable peeler.
Step 2
Using a mandoline slicer or a knife, cut the potatoes into very thin strands. This ensures a pleasant texture when chewing and helps the pancake cook up crispy.
Step 3
Soak the shredded potatoes in cold water to remove excess starch. This prevents them from sticking together and makes for a cleaner pancake. After rinsing, drain the potato strands well in a colander.
Step 4
In a bowl, combine the pancake mix, 1 egg, a pinch of salt, and a pinch of pepper. Gradually add the 1/2 cup of water and whisk everything together with a whisk or chopsticks until you have a smooth, lump-free batter.
Step 5
Adjust the batter consistency so it’s not too runny, but slightly thick. Add the drained potato strands to the batter and mix well, ensuring each strand is evenly coated.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is preheated, reduce the heat to medium-low and spread the batter thinly into a round shape.
Step 7
Gently cook over medium-low heat until the bottom side is golden brown and crispy. Then, carefully flip the pancake over.
Step 8
Immediately after flipping, generously sprinkle mozzarella cheese over the surface. Cover the pan with a lid and continue to cook over medium heat for about 3 to 4 minutes, allowing the cheese to melt.
Step 9
The pancake is perfectly cooked when the mozzarella cheese is melted and golden brown, as shown in the picture.
Step 10
Sprinkle sliced almonds over the finished pancake for a decorative touch. Using a pizza cutter or a knife, cut the pancake into 8 wedges. Your delicious Potato Strands and Cheese Pancake is ready! It’s especially wonderful served with a side of sweet honey.
