Pan-fried Potato Pancakes

Name: Pan-fried Potato Pancakes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 potato; A carrot; 1 egg; 15g corn kernels; Some Plain flour; Some Glutinous rice flour; A shallot; Some Corn oil; Some salt; Some Chobe Salad Dressing

by BeiBei_Mom

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Potato cakes are a favorite of most big and small friends.

The potato pancakes made today are also made with several kinds of vegetables, which are not only bright in color, but also very delicious. They are very popular with children.

The little guy has eaten a lot of vegetables again, what a happy mom looking at! "

Pan-fried Potato Pancakes

1. Prepare the ingredients (the flour and glutinous rice flour are put in a container together).

2. Peel the potatoes and cut into thin strips, soak them in water.

3. Carrots are also finely chopped, and green onions are finely chopped.

4. Add shredded potatoes, shredded carrots, and chopped green onions to the flour, beat in the eggs, add some salt and corn oil.

5. Stir evenly (do not use too much powder, and the batter should not be too thin. Try to see if it can stick to the shape with your hands. If it is too thin, you can continue to add flour, and if it is too dry, add water).

6. Heat a non-stick pan, add a small amount of corn oil, make the batter into small cakes, and fry in the pan over low heat.

7. Don't turn it too early, turn the other side and fry after it has formed.

8. You can use the shovel to tap on both sides in the middle, so that it will be cooked more quickly.

9. After frying, put it on a plate and squeeze an appropriate amount of Kubi salad dressing on it.

Tips:
1. Cut carrots and potatoes as thinly as possible for better shaping.
2. Don't turn the pancake too early, turn the other side after setting the shape.