Crispy Chinese Potato Pancake (15-Minute and Easy)

This easy and quick recipe for Crispy Chinese Potato Pancakes requires only 4 ingredients and is ready in just 15 minutes. These pancakes are crispy on the outside and soft on the inside, making them a delightful snack or side dish that both adults and children will love.

A Really Simple Potato Pancake

Unlike the usual pancakes that call for eggs, flour, or cornstarch, this pancake doesn’t need any of those ingredients. It is vegan and gluten-free, making it a great option for those with dietary restrictions.

Chinese chefs often shred potatoes into thin strips using a cleaver, as they believe it gives a better texture than using a grater and showcases their impressive knife skills.

For this recipe, it doesn’t matter if you use a cleaver or a grater. If you choose a cleaver, ensure the strips are cut evenly and as thin as possible for a consistent texture. Unlike the Chinese potato stir-fry recipe, you don’t need to wash the potatoes after shredding. The potato starch is essential for binding the pancake together and achieving the right texture.

Customizing Your Potato Pancake Seasonings

I use only salt and chicken bouillon to season these potato pancakes, but you can adjust the seasonings according to your taste. If you prefer a spicier flavor, consider adding chili powder or other spicy seasonings to suit your preference. Feel free to experiment with different herbs and spices to create a version that’s perfect for you.

Ingredients:

• 400g potatoes
• 1 teaspoon salt
• 1 teaspoon chicken bouillon (or Chinese five-spice powder)
• 2 tablespoons cooking oil (I use peanut oil)

Instructions:

Prepare the Potatoes:

• Wash and peel the potatoes. Slice them thinly and arrange the potato slices evenly on a cutting board. Then cut the slices into thin strips. Alternatively, you can use a grater with the smallest blade for finely shredded potatoes.

• Do not wash the potato strips after cutting to retain the starch, which helps the pancakes hold together.

Season the Potatoes:

• Put the potato strips in a plate. Add 1 teaspoon of salt and 1 teaspoon of chicken bouillon (or Chinese five-spice powder). Mix well with your hands to ensure the seasoning is evenly distributed.

Cook the Pancakes:

• Pour 2 tablespoons of cooking oil into a pan and heat on low.
• Add the seasoned potato strips to the pan, spreading them evenly with your hands. Press them flat with a spatula to form a pancake.
• Cook without flipping until the bottom has set and turned golden brown.
• Once set, flip the pancake and cook the other side until golden brown as well.

Serve:

• The pancakes should be crispy on the outside and soft on the inside. Cut them into bite-sized pieces and serve them hot with your favorite dipping sauces, like sour cream, ketchup, or soy sauce.
  

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  Crispy Chinese Potato Pancake (15-Minute and Easy)

  This easy and quick recipe for Crispy Chinese Potato Pancakes requires only 4 ingredients and is ready in just 15 minutes. These pancakes are crispy on the outside and soft on the inside, making them a delightful snack or side dish that both adults and children will love.

  Course Breakfast, Side Dish

  Cuisine Chinese

  Prep Time 10 minutes minutes

  Cook Time 5 minutes minutes

  Servings 2

  Calories 278kcal

  Ingredients

  • 400 g potatoes
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon or Chinese five-spice powder
  • 2 tablespoons cooking oil I use peanut oil

  Instructions

  Prepare the Potatoes:

  • Wash and peel the potatoes. Slice them thinly and arrange the potato slices evenly on a cutting board. Then cut the slices into thin strips. Alternatively, you can use a grater with the smallest blade for finely shredded potatoes.
  • Do not wash the potato strips after cutting to retain the starch, which helps the pancakes hold together.

  Season the Potatoes:

  • Put the potato strips in a plate. Add 1 teaspoon of salt and 1 teaspoon of chicken bouillon (or Chinese five-spice powder). Mix well with your hands to ensure the seasoning is evenly distributed.

  Cook the Pancakes:

  • Pour 2 tablespoons of cooking oil into a pan and heat on low.
  • Add the seasoned potato strips to the pan, spreading them evenly with your hands. Press them flat with a spatula to form a pancake.
  • Cook without flipping until the bottom has set and turned golden brown.
  • Once set, flip the pancake and cook the other side until golden brown as well.

  Serve:

  • The pancakes should be crispy on the outside and soft on the inside. Cut them into bite-sized pieces and serve them hot with your favorite dipping sauces, like sour cream, ketchup, or soy sauce.

  Nutrition

  Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1185mg | Potassium: 842mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 2mg