Super easy Chinese crispy shredded potato pancake which can be finished within 15 minutes.
If you love potato, try this potato pancake. If you hat potato, you should try this too because you might fall in love with potatoes via this little crispy pancakes.
Back to old days, when we did not have so many ingredients to choose especially in winter, potato was a main staple food. Mothers were trying various ways to cook potatoes so even in poor days; children could have a wonderful life too.
I have not tasted this before my university life in the city of Xi’an, which in my heart is the heaven of noodles and flour. But the original version is steamed. To simplify the process, I use pan-frying instead of steaming. This should be super good for breakfast.
The seasonings can be slightly different according to your own taste. I only use Chinese five spice powder and ground black pepper and match it with a dipping sauce with my homemade Hunan Chili sauce. The point here is that you need to adjust the salt depending on whether you plan to use a dipping sauce and what it is. Potatoes are super good with Chinese five spice powder. If you want to have a try with this mixed spice, check homemade Chinese five spice powder.
Some tips for frying the potato pancakes
- Use a slice to shape the pancake so that they can be uniform in thickness.
- At the first part of frying, use medium fire so that the pancake can form quickly and then remember to slow your fire, otherwise the pancake might be burnt easily.
Additionally, if you love potatoes, check the following recipes too.
Chinese Potato Pancake
Ingredients
- 2 middle size potato , shredded
- ½ cup starch , I use sweet potato starch
- ½ tsp. salt or as needed
- 1 pinch of ground black pepper powder
- 1 tsp. Chinese five spice powder
- ½ tbsp. vegetable oil
dips
- 1 tbsp. Hunan Chopped chili sauce
- 1 tsp. light soy sauce
- 1 tbsp. boiled water or stock
- ½ tsp. sesame oil
Instructions
- Peel the potatoes and cut into thin shreds. You may use a shredding tool. Try to make them similar in size so the cooking time can be similar too.
- In a large bowl, add salt, ground black pepper powder, five spice powder and starch. Mix well and set aside for around 5 minutes.
- Brush some oil in a pan, fry one side of the pancake over medium fire for around 1 to 2 minutes until shaped and slightly brown. Turn it over and continue frying the second side. Then slow down your fire and turn over the pancake several times to fry the two sides until crispy and brown.
- Serve directly or with the dips you want.It can be matched with sweet chili sauce or tomato sauce.
Notes
Nutrition
Susanne
I found your blog a few days ago while I was looking for Mongolian hotpot. Since then I've spent quite a while reading and admiring. I love the recipes, the photos and the background stories. My biggest compliments. Thank you, and please keep on.
Elaine Luo
Thanks Susanne for your kind comments. I am so honored and happy to hear those words. I will bring more yummy and interesting recipes in the future.
Nancy
Hello! I was in X'ian a few years ago and was introduced to a fabulous pork sandwich famous in X'ian. I have tried looking it up to get a recipe for it, but have not been able to find one. We ate it for breakfast and it was made with ground pork. Do you have any idea what that was? I think it was made with 5 spice powder as well. Thanks so much!
Nancy
Elaine
Hi Nancy,
Xi'an style food is definitely my favorite. I have spend my four year university life in Xi'an and tested uncountable yummy dishes. I believe you are talking about the famous Xi'an Roujiamo. You can refer to this recipe. https://www.chinasichuanfood.com/chinese-hamburger-pork-belly-buns/. And you can add cumin powder or Chinese five spice powder to the filling accordingly. It can be costumed based on personal taste.
Michela @ From Italy With Food
I love potatoes... This recipe looks great and easy. It's really a different way to eat potatoes, like it! 🙂
Elaine Luo
Michela,
Thanks for stopping by and your lovely comment. Personally, I love potatoes very much too. Happy cooking ahead.
Marie
uhm Looks good!
Elaine Luo
Marie,
Nice to see you again. Seriously you need to try this. It is so easy and satisfying.
Win Win
Hi Elaine,
I have tried many recipes from your web, those are really good.Your recipes and pictures showed easy to follow. It looks amazing. Can I use potato's starch instead of sweet potatoes starch since sweet potatoes starch is not available in Jamaica.Thank you for your recipes.I am a fan of Sichuan food.
Elaine Luo
Hi Win Win,
Thanks for your lovely comment. I am so honored and happy. Potato starch should be prefect too.
Alice
Do you mix the dry mixture with the potatoes before frying it? Also can you elaborate more on how to shape the pancakes? You said use a slice, but I don't understand what that means. Thank you so much.
Elaine Luo
Hi Alice,
I mix the starch firstly and set aside for around 15 minutes.
For shaping the pancake, firstly spread them evenly on your pan and then use a slice to shape the edges and press the pancake slightly so it will be uniform in thickness.
Keshia
Yes, you mix the potato and dry ingredients before frying 🙂
Kathleen Collins
I am pasting a question which another person asked. I, too am very curious for an answer please? Thanks, kc
Elaine Luo
Hi Kathleen,
I am sorry but I failed to reach the previous message. Would you mind telling me the question once again.
Amy @ No Whey No Cow
Yum! This looks fabulous -- and so simple! Definitely on my list to make.
Thanks for sharing,
Amy
Elaine Luo
Thanks Amy for the kind comment. Go ahead and try it. Happy cooking ahead.
Claudia
I'm making this right now, Elaine. and the cornstarch is the key indeed. I have tried this so many times, after eating it out at restaurants in town. It never held together, I had a hard time turning it on the other side. Tonight though, it worked very well. Thank you!
Elaine Luo
Thanks Claudia for your feedback and information. I agree that the amount of the cornstarch is really important to hold the pancake together. Glad to know it works well on your side anyway. Happy cooking ahead.
Kathy Newbery
What is sweet potato starch?
Elaine
Hi Kathy,
It is starch made from sweet potato. Expect corn starch, we also have tapioca starch, mung bean starch and wheat starch.
Lindizzima
Hi! I was wondering if you ever tried to steam this and if the instructions would be different if you were to steam it. Thanks!
Elaine
No, I never tried to steam this. I believe steaming cannot achieve the same results.
pthere
I just love all your recipes. But this one for potatoes pancakes takes me way back to the WW2 days. Oh yes I can so remember how my Nana Use't to cook potatoes in so many ways. We all know what potato soup is like. But hey I can remember Nana making potato soup with potato peeling. Well not much food around in those days. I have Never used five spice in them before finding your recipe. Thanks for that. They real yummy pt in NZ
Elaine
Hi,
Thanks for the encouraging comment.