Burnt Potato Pancakes
Overview
June 19, Chongqing. I have been eating potatoes for the past two days. Who can never tire of eating potatoes? Fry a fragrant potato cake with shredded potatoes and use it with white porridge. Add a piece of oyster sauce lettuce and it will be a good dinner. Potato cakes do not use flour, but use the starch in potatoes, so the potatoes are not soaked in water because the starch needs to be retained. The potato pancakes are browned on both sides and taste delicious. Tomorrow is Friday, and then it’s the weekend, so you can rest O(∩_∩)O.
Tags
Ingredients
Steps
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Peel the potatoes, wash and cut into thin strips. To avoid oxidation and blackening, put them in a small amount of water, but do not soak them for too long, because we need to use the starch in the potatoes to shape the cake.
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Chop green onions and set aside.
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Pour a little bit of oil into the pan. When the oil is hot, stir-fry the chopped green onion until fragrant. Then add the drained shredded potatoes and stir-fry until cooked through. Add appropriate amount of salt.
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Pour in a spoonful of cooking oil and stir-fry evenly, then use a spatula to press the potato shreds to form a round cake shape, fry over medium-low heat until one side is golden and set, flip over and fry the other side.
