Crispy Potato Pancake Recipe - How to Make Perfectly Golden Potato Pancakes at Home - A Twist on a Classic Comfort Food

Introduction

If you're a fan of crispy, golden delights, then you're in for a treat with this potato pancake recipe! This dish combines the crunch of thinly sliced potatoes with the vibrant flavors of carrots, cabbage, and ham, creating a savory masterpiece that's perfect for any meal. Whether you're looking for a hearty breakfast, a satisfying lunch, or a light dinner, these potato pancakes will hit the spot. Plus, they're easy to make and packed with vegetables, making them a nutritious choice as well.

There's something incredibly satisfying about biting into a perfectly crispy potato pancake, isn't there? I remember the first time I made these; I was just trying to use up some leftover veggies and ham. Little did I know, I was about to discover a new favorite! These pancakes are not only delicious but also a great way to sneak in some extra vegetables for those picky eaters in your family.

On a health note, these pancakes are a great source of fiber and vitamins thanks to the carrots, cabbage, and potatoes. Plus, they’re much lighter than traditional fried snacks. And here's a funny tidbit: I once tried to make them without potato starch, thinking it wouldn't make much difference. Spoiler alert - it does! The starch is what gives these pancakes their irresistible crunch.

 

Keywords: crispy potato pancake, homemade potato pancake recipe, easy potato pancake, savory potato pancake, vegetable potato pancake

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Potato Pancake Recipe

Serving Size: Makes about 4-6 pancakes, serving 2-3 people.

 

Ingredients

• 400g (2 2/3 cups) potatoes, thinly sliced and julienned
• 300g (2 cups) carrots, julienned
• 100g (2/3 cup) cabbage, thinly sliced
• 200g (1 1/3 cups) onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp potato starch
• 1 tbsp plain flour
• 50ml (1/4 cup) water
• 120g (4 oz) ham, thinly sliced
• 2 eggs

 

Instructions

1. Prepare the Vegetables: Thinly slice and julienne the potatoes, carrots, cabbage, and onion.
2. Mix Ingredients: In a large bowl, combine the sliced vegetables, ham, salt, pepper, potato starch, plain flour, and water. Mix well until everything is coated evenly.
3. Add Eggs: Beat the eggs and add them to the mixture. Stir until the eggs are fully incorporated.
4. Cook the Pancakes: Heat a non-stick skillet over medium heat. Add a little oil to the pan. Spoon the mixture into the pan, flattening it slightly to form pancakes. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Serve: Remove from the pan and drain on paper towels. Serve hot with your favorite dipping sauce.

 

Suggested Dipping Sauces

• Soy Sauce Mixture: Mix soy sauce with a bit of vinegar and a pinch of chili powder for a tangy and spicy kick.
• Ketchup: For a simple and classic option, serve with ketchup.

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Tips and Substitutes

• Substitutes: For a vegetarian version, omit the ham. You can also substitute silverbeet (Swiss chard) for cabbage if you prefer. Gluten-free? Use rice flour instead of plain flour.
• Tips: Make sure to squeeze out excess moisture from the vegetables before mixing to ensure your pancakes are crispy. Also, using a non-stick pan can help prevent the pancakes from sticking and breaking apart.

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Wrap Up

I hope you enjoy making and eating these delicious potato pancakes as much as I do! They're perfect for any meal and can be easily customized to suit your taste. I'd love to hear how your versions turn out, so feel free to share your creations and any tweaks you've made. Don't forget to follow my Instagram @CookWithJuyea for more recipes and updates!

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