1. Peel and wash the potatoes, and rub them into potato shreds of even thickness. Wash and chop coriander.
2. Put the rubbed potato shreds directly into a large bowl without using water, sprinkle in dry starch, salt and pepper powder, and grab them with your hands. The amount of dry starch is to keep the surface of the potato shreds slightly dry (because the potato shreds will release moisture).
3. Heat a flat-bottomed non-stick pan over medium heat, add oil, heat the oil, and pour in an appropriate amount of potato shreds. Control the thickness to within two or three layers of potato shreds.
4. Use a shovel to gently flatten and compact the potato shreds, keep it at a medium-to-low heat and slowly bake it, and then turn it over after the potato patties are set on one side. Fry the potato pancakes on both sides until golden brown, fully cooked, and ready to serve!
Tips:1. If there is no wiper, you can also use a knife to cut potato shreds, but be careful to be even.
2. The potato shredded pancakes can be served directly on the plate, or cut into small pieces and served on the plate, decorated with coriander.
