Scallion-Potato Pancakes
Try this delicious twist on traditional German potato pancakes with a Chinese flair. Scallion Potato Pancakes are a flavorful and satisfying side dish the whole family will love.
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Have you heard of Kartóffelpuffer? The kartóffelpuffer is a traditional German potato pancake that is usually served at Christmas time. Well, this is my mash-up of that pancake with some ingredients from traditional Chinese Scallion Pancakes (葱油饼)
This is probably one of my favorite mashups of my and my husband’s cultures, it’s also one of my kids’ all-time favorite sides. I use the basics of the German potato pancake and replaced onions with scallions, then I added fish sauce and mushroom bullion to add an amazing umami flavor.
Before you get started…
I recommend prepping everything first.
- Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth laying on the counter next to your food processor.
- You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.
- Small batches work better, but the longer you take the more likely your potatoes might start browning. So if you do small batches at a time, I recommend doing 3 batches, not 13.
- There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches.
- It’s not a problem, just stir it up with your spoon/scoop and keep on going.
Recommended Equipment
If you cook at home often, you likely have everything you need for this recipe. I really recommend these items to make these scallion potato pancakes at home, it makes the process much easier:
Large food processor
My food processor is a Cuisinart® CUSTOM 14™ 14 Cup Food Processor. I highly recommend it! This is the upgraded and larger version of the workhorse my parents originally gave to me when I first moved out back in 2005 (which by the way was their old one, from when I was a kid because they had upgraded). I was not paid to say any of this, I seriously just LOVE this food processor that much! It’s not as “pretty” as some of the other ones I’ve seen, but it does the job and does it well!
Cheese Clothes
The cheese clothes are used to help get as much liquid out as possible. Your scallion potato pancakes will bed crisper, the more liquid you get out.
Fish Spatula
The fish spatula is the perfect utensil for flipping the scallion potato pancakes. Since it’s slotted it helps keep them crisp and they’re big enough to flip them. The spatula is one of my kitchen workhorses.
Mixing bowls
The mixing bowls are (obviously) where the scallion potato pancakes are made. I discovered Mora Ceramics a while ago, and absolutely love them. They so many beautiful and functional dish & bakeware. But of course, any mixing bowl you own works just fine.
Cookie Scoops
I like to use a cookie scoop to keep the scallion potato pancakes similar in size. This equipment is not really required, I have found it to be incredibly helpful, especially with making the pancakes.
Shop the Post
Cuisinart 14-Cup Food Processor
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Prep Solutions 3 Tablespoon Cookie Scoop
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Making the scallion potato pancakes
These are the basics of how I make them. Scroll down to get the full recipe.
Mix together the flour, eggs, salt, fish sauce, and bouillon, then add the chopped green onions (scallion) and the shredded and wrung-out potatoes. Fold together until mixed completely.
Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil to a cast iron pan and let it heat on medium-high (just before smoking).
Scoop and fry each scallion potato pancakes without overcrowding.
ENJOY and Share!
When you’re done serve them with your choice of sour cream, applesauce, Chili Garlic Sauce, or my personal favorite… eggs. Check out my Oktoberfest Egg Benedict for another fun recipe.
Let me know what you thought! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @jenngiamsmith #JennGiamSmith. Or share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!
It’s always wonderful to see loved ones coming together over delicious food.
Scallion-Potato Pancakes
- Total Time: 50 minutes
- Yield: 20 pancakes 1x
Description
My fun mashup of Asian Scallion pancakes and German potato pancakes, and they are amazing! You’ll love the flavor brought out by the scallions with the potatoes and they’re perfect for breakfast, brunch, lunch, or dinner!
Ingredients
Pancakes
- 2 1/2 pounds starchy potatoes (grated, RAW, not cooked and not frozen ones)
- 3 1/2 oz green onions (or Scallions chopped)
- 4 large eggs
- 1 cup all-purpose flour
- 1 tablespoon mushroom bouillon (veg bouillon can be used as well.)
- 1 tablespoon fish sauce
- 1 teaspoon sea salt
- 1/4 cup neutral-tasting oil (for “frying” – more or less)
Toppings
Instructions
**Read the notes, Before Beginning.**
- In a medium-sized mixing bowl, mix together the flour, eggs, salt, fish sauce, and bouillon.
- Add the chopped green onions (scallion)
- Shred the potatoes with a food processor (or by hand).
- Wring out as much liquid as possible with a cheesecloth [See Notes: For Removing the Liquid From the Potatoes].
- Add to the mixture flour-egg mixture and fold together until mixed completely.
- Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil to a cast iron pan and let it heat on medium-high.
- Mix them until they are completely incorporated.
- Scoop up about 3 Tablespoons of batter (I like to use a cookie scoop for this) into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
- Continue this process; oil, batter, and flip until all are done.
Equipment
Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Earl Grey)
Buy Now →Prep Solutions 3 Tablespoon Cookie Scoop
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Lodge Cast Iron Pan, 12″, Black
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Check out the blog post for photo details on the entire process.
Prep Ahead of time!
I recommend prepping everything first. Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth lying on the counter next to your food processor. You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.
For Removing the Liquid From the potatoes
- Small batches of wringing out the liquid work better for taking out liquid, however, it should be noted that the longer you take the more likely your potatoes might start browning. So if you do small batches, I recommend doing 2-3 batches (no more).
- There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.
Cooking Process – made easier…
- I have found using a cookie scoop is amazing for getting a fairly even amount and it’s less messy.
Storage
Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
Conversely, you can also freeze your potato pancakes for up to three months. Enjoy them anytime!
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- 3.Transfer to a freezer-safe bag or airtight airtight container
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, brunch, Dinner, lunch, Snack
- Method: Frying
- Cuisine: German-Asian Mash-up
Nutrition
- Serving Size: 1 pancake
- Calories: 106
- Sugar: 1
- Sodium: 206
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
- Cholesterol: 33
BY JENN SMITH
©Photo, Prop Styling, and Food Styling by Jenn Smith
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