Crispy Potato Pancake Recipe

Crispy Potato Pancake Recipe
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 505.5
  • Total Fat: 9.6 g
  • Cholesterol: 93.5 mg
  • Sodium: 47.3 mg
  • Total Carbs: 94.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 12.5 g

View full nutritional breakdown of Crispy Potato Pancake Recipe calories by ingredient
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Introduction

Reference link: http://www.chinese-food-recipes.net/chines
e_desserts_cooking_recipes/crispy_pota
to_pancake_recipe.html
Reference link: http://www.chinese-food-recipes.net/chines
e_desserts_cooking_recipes/crispy_pota
to_pancake_recipe.html

Number of Servings: 2

Ingredients

    4-6 potatoes, rinsed well
    1 beaten egg
    1/3 cup milk
    1 tbsp.white sugar
    1 tbsp.chicken essence
    1 tbsp.flour
    5 tbsps.vegetable oil

Directions

1. Bring a large pot of water to boiling, then put on the basket and steam the potatoes until cooked, about 10-15 minutes

2. In a bowl, lightly whisk the egg, stir 1/3 cup milk, 1 tbsp.chicken essence, and 1 tbsp.white sugar into it, stir to mix well (P1).
3. Peel the cooked potatoes, mash with the back of a spoon, then place into a big mixing bowl (P2).

4. Pour into the egg and milk mixture, stir into 1 tbsp.flour, stirring clockwise until paste forms (P3).

5. Form the paste into 8 pancakes.

6. Heat 5 tbsps.vegetable oil in a wok over high heat, when it is shimmering on the bottom and hot, but not yet smoking, add 8 pancakes into the wok, deep fry them over low to medium high heat until cooked through and bothsides turn golden (P4).

7. Drain well in a colander and dry on kitchen papers.

8. Serve on a plate, serve with your favorite sacue if desired (P5).


Number of Servings: 2

Recipe submitted by SparkPeople user HODASALAH.

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