Crispy Potato Pancake Recipe
This easy potato pancake recipe gets its creamy goodness from the addition of the milk. It is very light, but not lacking in great taste.
Prep time: 5 minutes
Cook time: 20 minutes
Utensils:
Pot, wok, colander, kitchen paper, mixing bowl, bowl, serving plate.
Serves 2
Ingredients:
4-6 potatoes, rinsed well
1/3 cup milk
1 beaten egg
1 tbsp. flour
1 tbsp. white sugar
1 tbsp. chicken essence
5 tbsps. vegetable oil for deep-frying
Directions:
1. Bring a large pot of water to boiling, then put on the basket and steam the potatoes for about 10-15 minutes, or until cooked.
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.
3. Peel the cooked potatoes, mesh with the back of a spoon, then place into a big mixing bowl.
4. Pour into the egg and milk mixture, stir into 1 tbsp. flour, stirring clockwise until paste forms.
5. Form the paste into 8 pancakes.
6. Heat 5 tbsps. vegetable oil in a wok over high heat until it is shimmering on the bottom and hot, but not yet smoking, deep fry 8 pancakes over low to medium high heat until cooked through and bothsides turn golden.
7. Drain well in a colander and dry on kitchen papers then.
8. Serve on a plate with your favorite sacue if desired.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 7.27 g |
| Total fat: 5.23 g |
| Carbohydrate: 29.38 g |
| Calories: 193.8 kcal |
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