Crispy Shredded Potato Pancake: A True Rice Companion!
Hearty Rice Side Dish: Delicious and Kid-Friendly Shredded Potato Pancake
Simple yet incredibly delicious! This shredded potato pancake is packed with nutritious potatoes and fresh vegetables, offering a wonderfully mild flavor. When pan-fried until golden and crispy in oil, it becomes an excellent side dish that even children will love. It’s the kind of appealing dish you’ll want to serve at every meal, not just on special occasions.
Main Ingredients
- 1 medium potato
- A little carrot
- A little cabbage
- 1/4 onion
Seasoning & Additional Ingredients
- 1.5 Tbsp oyster sauce
- 1 Tbsp plum extract (maesil cheong)
- 1 Tbsp all-purpose flour (for coating potatoes)
- 1 Tbsp cornstarch (for coating potatoes)
- 1/2 Tbsp all-purpose flour (for coating vegetables)
- 1/2 Tbsp cornstarch (for coating vegetables)
- Generous amount of cooking oil
- A little toasted sesame seeds (for garnish)
- 1.5 Tbsp oyster sauce
- 1 Tbsp plum extract (maesil cheong)
- 1 Tbsp all-purpose flour (for coating potatoes)
- 1 Tbsp cornstarch (for coating potatoes)
- 1/2 Tbsp all-purpose flour (for coating vegetables)
- 1/2 Tbsp cornstarch (for coating vegetables)
- Generous amount of cooking oil
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the fresh ingredients that will make this shredded potato pancake so delicious. You’ll need one medium-sized potato, a bit of carrot, some cabbage, and about 1/4 of an onion. For the seasoning, prepare 1.5 tablespoons of oyster sauce for a savory depth and 1 tablespoon of plum extract for a touch of sweetness and tang.
Step 2
Shredding the Ingredients: Finely shred all the ingredients: potato, carrot, cabbage, and onion. Shredding the potatoes a bit thicker will give them a great texture. In a bowl, combine the shredded potatoes with 1 tablespoon of all-purpose flour and 1 tablespoon of cornstarch. Toss them well to coat evenly. This step is key to achieving a crispy, fried texture when cooking.
Step 3
Sautéing and Seasoning: Heat a generous amount of cooking oil in a wok or large skillet over medium-high heat until well preheated. Add the shredded potatoes first and fry them until they are golden brown and crispy. Once the potatoes are somewhat cooked, lightly coat the remaining vegetables (carrot, cabbage, onion) with 1/2 tablespoon of all-purpose flour and 1/2 tablespoon of cornstarch. Add these coated vegetables to the pan and stir-fry until they soften slightly. When the vegetables are tender, pour in the prepared oyster sauce and plum extract, mixing well to ensure the seasoning coats all the ingredients. Finally, transfer the delicious potato pancake to a serving plate and sprinkle with a pinch of toasted sesame seeds for added aroma and flavor. Enjoy your homemade shredded potato pancake!
