Dad’s Heartfelt Colorful Potato and Vegetable Pancake
Dad’s Heartfelt Colorful Potato and Vegetable Pancake
Pondering how to use up the wonderful produce my dad lovingly grew and sent, I created this potato and vegetable pancake. It’s not only delicious but also visually stunning with its beautiful colors. Be sure to try this vibrant and tasty potato and vegetable pancake!
Main Ingredients- 4 medium potatoes
- 1/2 zucchini
- 2 chili peppers (or regular green peppers)
- 1 medium onion
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1/2 red bell pepper
Cooking Instructions
Step 1
First, wash the potatoes and onion thoroughly. Grate them finely using a blender or a grater. If you have a juicer like a Hurom, you can conveniently juice the potatoes and onion together. Grating the onion with the potatoes (in a 1:3 ratio of onion to potato) helps prevent browning and cuts through any richness, resulting in a cleaner flavor. If you used a blender or grater, strain the mixture through a fine sieve or cheesecloth, keeping only the solids.
Step 2
Finely julienne the zucchini, chili peppers, and bell peppers after washing and drying them. Ensure the vegetable strips are of uniform size for consistent texture and a beautiful presentation.
Step 3
Sprinkle the julienned zucchini, chili peppers, and bell peppers with 1 teaspoon of salt and let them sit for about 10 minutes to lightly draw out moisture. This step helps the vegetables become more tender and ensures they meld beautifully with the potato mixture. Gently squeeze out any excess water before proceeding.
Step 4
In a large bowl, combine the grated potato mixture with the lightly squeezed julienned vegetables. Mix everything together thoroughly. Don’t discard the frothy liquid that separates from the potato juice; it’s rich in enzymes and beneficial, so incorporate it into the batter. Ensure all ingredients are well combined without clumps.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, shaping them into round, flat pancakes. Cooking over medium-low heat ensures the pancakes cook through evenly and develop a crispy exterior. Fry for about 3-4 minutes per side, until golden brown and cooked through. You’ve now created a simple, incredibly delicious, and healthy potato and vegetable pancake!
Step 6
These freshly made pancakes are delightful on their own, but pairing them with a tangy dipping sauce (soy sauce, vinegar, a little water, a touch of sugar or honey, and sesame seeds) can enhance the flavor experience. Enjoy them with your preferred sauce!
