Pan-fried Shredded Potato Pancakes

Name: Pan-fried Shredded Potato Pancakes
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 1 piece potato; 2-3 tsp Flour; 1 tsp Salt; 1 tsp chicken essence; 1 tsp chili powder; 1/3 tsp white pepper powder; 1/3 tsp cumin powder; 1/3 tsp Salt and pepper; 15-20ml Edible oil

Crispy-edged shredded potato pancakes: un-rinsed potato strands tossed with flour and salt, pressed firmly into a hot pan and slow-fried until golden outside and tender within.

20 minNewEasy Staple Food Pan-fry Mild Spicy

Instructions

1
A handsome potato is peeled.
2
Grate into thin strips. Attention!!! Absolutely do not rinse with water! Don't rinse with water.
3
Add the flour.
4
Add salt and quickly mix evenly.
5
Put oil in a small frying pan and heat until it reaches 60% hot.
6
Add the shredded potatoes mixed with flour. Press down slightly with some force.
7
Fry slowly over low heat, then flip. Note here: shredded potatoes that are not pressed tightly will fall apart, so do not press them down carelessly.
8
Seasoning as shown in the picture. Manual coding. Any brand is fine.
9
Flip it two to three times, I like it a bit more charred, it's tastier that way. Then sprinkle the seasoning.
10
Ta-da! The finished product is here! Crunch crunch! Especially delicious!