Ingredients for Potato & Carrot Pancake
- 1 large Potato *about 250g
- 1 small Carrot *about 100g
- 1 thick Spring Onion *OR 1/4 Onion
- Oil for cooking
- Batter
- 1/4 cup Plain Flour
- 1/4 cup Potato Starch *OR you can use extra Plain Flour
- 1/4-1/2 teaspoon Salt
- 1 Egg
- 2 tablespoons Water *plus extra if required
- Dipping Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar *alter the amount to suit your taste
- Sugar *optional
- A few drops Sesame Oil
- Crispy Chilli Oil
Cooking Instructions for making Potato & Carrot Pancake
Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.
Peel Potato and Carrot, and slice into thin strips. Using a vegetable slicer, it would be quick and easy. Potato might contain a lot of water. Squeeze to remove excess water. Diagonally slice Spring Onion.
Add the sliced vegetables to the batter and mix well to combine. *Note: You can add as much vegetables as you want if you can combine with the batter.
Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy. It took me 12 minutes in total to cook.
Cut into smaller pieces if large, and serve with the Dipping Sauce OR your favourite sauce. To make Dipping Sauce, mix all ingredients. Add 1/2 to 1 teaspoon Sugar if you want it sweet. Crispy Chilli Oil OR Chilli Sauce is highly recommended to add.
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