These Spicy Chinese Potato Pancakes are a delightful fusion of crispy textures and bold flavors. Made with simple ingredients like grated potatoes, aromatic spices, and a touch of chili heat, this dish is perfect as a snack, appetizer, or side dish. It’s a quick and easy recipe that showcases the versatility of potatoes with a unique Chinese twist.
Ingredients:
- 2 medium-sized potatoes (about 400g/14oz), peeled
- 2 tablespoons cooking oil
- 1 stalk spring onion, finely chopped
- Fresh chili or dried chili, finely chopped (to taste)
- Ground Sichuan pepper or cumin powder (to taste)
- Salt (to taste)
Instructions:
- Prepare the Potatoes : Grate the potatoes into thin shreds using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess water. This helps ensure the pancakes are crispy.
- Season the Mixture : In a large bowl, combine the grated potatoes with finely chopped spring onion, chili, ground Sichuan pepper or cumin powder, and salt. Mix well to evenly distribute the seasoning.
- Cook the Pancakes : Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Take a small portion of the potato mixture and flatten it into a pancake shape. Place the pancake in the skillet and cook for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining potato mixture, adding more oil as needed.
- Serve : Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauce, such as soy sauce or chili oil.
Conclusion:
These Crispy Spicy Chinese Potato Pancakes are a savory and satisfying treat that’s easy to prepare and full of flavor. The combination of crispy potatoes, aromatic spices, and a spicy kick makes them a crowd-pleaser that’s perfect for any occasion.
Crispy Spicy Chinese Potato Pancakes
Crispy potato pancakes seasoned with Sichuanpepper, chili, and spring onions for a flavorful Chinese-inspired snack or side dish.
Ingredients
- 2 medium-sized potatoes about 400g/14oz, peeled
- 2 tablespoons cooking oil
- 1 stalk spring onion finely chopped
- Fresh chili or dried chili finely chopped (to taste)
- Ground Sichuan pepper or cumin powder to taste
- Salt to taste
Instructions
- Prepare the Potatoes : Grate the potatoes into thin shreds using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess water. This helps ensure the pancakes are crispy.
- Season the Mixture : In a large bowl, combine the grated potatoes with finely chopped spring onion, chili, ground Sichuan pepper or cumin powder, and salt. Mix well to evenly distribute the seasoning.
- Cook the Pancakes : Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Take a small portion of the potato mixture and flatten it into a pancake shape. Place the pancake in the skillet and cook for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining potato mixture, adding more oil as needed.
- Serve : Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauce, such as soy sauce or chili oil.