Northeastern Potato Pancakes
Overview
One day I saw a Northeastern potato pancake, made from pure potatoes, and grass grew immediately. Take it out and try it when you get a chance. We also have a tool for crumbling potatoes. In fact, strictly speaking, they are not crumbs, but very short filaments. Grating potatoes is easy. A lot of water seeped through, and it felt like a pity to squeeze out some of the water according to the original recipe. Although there is a reminder that there is abundant potato starch in the water that can be used, it is too lazy to save it. I quickly thought that there could be another way to make this cake, but this time I made it the same way. Add seasoning and fry in the pan. The potatoes are considered cooked when they turn transparent. They will turn golden on both sides and smell particularly fragrant. . .
Tags
Ingredients
Steps
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Ingredients: 350 grams of potatoes, appropriate amount of chopped green onion, 1/4 tsp of salt, a few peppercorns
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Wash and peel potatoes.
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Grind with a grater.
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Rubbed powder.
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Squeeze out some of the water.
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Add green onions, salt, and peppercorns and mix well.
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Heat a pan and pour oil.
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Put a spoonful of minced potatoes into the pot and spread it into a round cake.
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Fry until the potatoes start to turn translucent.
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Flip and fry the other side.
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When golden inside, take it out of the pan.
