Potato shredded cake
Overview
Potato shredded pancakes, my mother’s taste. One of my favorite breakfasts as a child, potato pancakes. In fact, potato shredded pancakes can not only be eaten for breakfast, but can also be used as snacks, afternoon tea, and late-night snacks. They are rich in starch, which not only makes you full, but is also healthier and more affordable than other purchased snacks. If you want potato shredded cakes to be crispy, fragrant and delicious: 1. The ratio of flour to shredded potatoes can be mixed evenly without adding water; 2. Soaking the shredded potatoes in water will not only make them non-sticky but also more delicious; 3. Add salt and cumin powder to marinate the shredded potatoes and then add flour when the water comes out. Marinating for too long will also affect the taste; 4. When frying, it should be thin enough not only to make it easier to cook, but also to fry until it is crispy and fragrant; 5. The fire should not be too high, and you can flip it repeatedly to fry more evenly.
Tags
Ingredients
Steps
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Prepare ingredients: large potatoes, flour, garlic and other ingredients;
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Peel and wash the potatoes, cut into shreds (the thinner and longer, the better), soak in water for 5 minutes; PS: If you are not good at cutting, you can use a plane.
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Take out the potato shreds, drain the water, add cumin powder and salt and marinate to remove the water;
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Chop the flour, garlic, and mix the marinated shredded potatoes; PS: The marinated potatoes have water, so there is no need to add it. The amount of flour is the same as the shredded potatoes, and there is no need to add it.
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Heat the pan, pour oil, use chopsticks to shape the shredded potatoes into thin round cakes, put them into the pan and fry;
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Fry until lightly browned, then flip over and continue frying until cooked; PS: I fried it in two pots and couldn't finish it in one pot.
