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 (white)
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Prep Solutions 3 Tablespoon Cookie Scoop
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ThermoWorks Hi-Temp Silicone Spatula
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Lodge Cast Iron Pan, 12″, Black
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Notes
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
