Empty My Fridge
Crispy Potato Pancake
Ingredients
- Potato1
- Potato starch2 tbsp
- Chili flake · dried flakes1 tbsp
- Turmeric · ground2 tsp
- Five spice · powder1 tsp
- Black pepper · ground1 tsp
- Salt1 tsp
- Vegetable oil2 tbsp
- Chili pepper · for serving
Instructions
- Peel and grate the potato into a bowl. Squeeze out all the liquid and discard it.
- Add the potato starch, red pepper flakes, turmeric, five-spice powder, black pepper and salt to the grated potato and stir to combine.
- Heat a pan over medium heat, add the oil, then add the potato mixture.
- Press firmly with a spatula until the pancake is evenly thin. Cook for about 3 minutes, until crisp and golden brown.
- Flip the pancake and cook for about 3 minutes more, until the bottom is crisp and golden.
- Serve immediately, topped with chili crunch.
Summarized from Tasty's video. Watch it for the details.
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