Potato Pancake
A Zhejiang-style dish: steamed potatoes are cut into strips, mixed evenly with fresh milk and salt, marinated briefly, then pan-fried into round pancakes and topped with chopped scallions.
Ingredients
Potato (wash, steam until cooked, peel and cut into thin strips, mix with fresh milk and salt, marinate for 20 minutes)
about 500g
Peanut oil
100g
Scallion (chopped into small pieces)
100g
Salt
5g
Fresh milk
a pinch
Instructions
1
Step 1
Wash the potatoes, steam until fully cooked, then peel and cut into thin strips (the thinner the better, adjust based on your skill). Mix the strips evenly with fresh milk and salt, then marinate for 20 minutes. Chop the scallions into small pieces.
2
Step 2
Heat a non-stick frying pan (preferred) over high heat, add peanut oil, then reduce the heat to medium. Pour about 100g of the marinated potato strips into the pan, use a flat spatula to press them into a round pancake approximately 5mm thick, pressing firmly. When one side is golden brown, carefully flip the pancake. Once both sides are golden brown, sprinkle the chopped scallions evenly over both sides, and press the scallions firmly into the pancake for better flavor. Cook until both sides are deep golden brown.
