(Air Fryer) Black Pepper Potato Pancakes

Peel and wash the potatoes, slice them, and steam them for 15 minutes.

Take it out and mash it, keeping a bit of texture; baking it this way gives a richer mouthfeel.

Add a little salt, black pepper, and a spoonful of cooking oil.

Mix well.

Add 30 grams of potato starch, paying attention to the moisture content of the mashed potatoes and adjust the starch accordingly.

Stir until the starch is completely blended and even.

Rub a little oil in your palm, grab a small handful of mashed potatoes, first roll it into a ball and then flatten it, shaping it however you like, round, long, or square all work.

Prick it twice with a fork to prevent it from puffing up while baking.

Air fry at 200°C for 13 minutes.

Flip it over and bake at 190°C for 10 minutes. The temperature is lowered after flipping because the first side has already baked the potato pancakes thoroughly, and a temperature that is too high can easily cause them to burn.

After flipping, it took 10 minutes to finish baking, it almost got burnt and went wrong.

This was made later by adding diced carrots. The first side was baked at 190°C for 10 minutes, then flipped and baked at 190°C for 8 minutes. The color is nice, but it is not as crispy as when baked at 200°C.

So the oven temperature should be between 190℃ and 200℃, the first side for 8-13 minutes, the second side for 8-10 minutes. Everyone should observe their own oven and make adjustments. These potato pancakes are low in oil and salt, and very delicious!