Chinese Potato Pancakes with Coriander Recipe
Chinese-style potato pancakes are an interesting twist on classic potato pancakes. They are thin, slightly crispy around the edges, and seasoned with garlic and fresh coriander. In northern China they are often eaten for breakfast or as a quick snack with soy sauce for dipping.
These Chinese-style potato pancakes combine familiar potato comfort with aromatic coriander and a simple soy-vinegar dipping sauce, giving a classic dish a light, crispy and slightly Asian twist.
Chef's tips
Grating the potatoes and then squeezing out as much liquid as possible is key to getting thin, crisp-edged pancakes. Don’t skip adding the potato starch from the bottom of the bowl – it helps bind the batter without needing too much extra flour.
How to serve
Serve as a savory breakfast with a fried egg on top, as a snack with several dipping sauces (soy-vinegar, chili sauce, natural yogurt), or as a side dish to stir-fries or simple vegetable dishes.
Ingredients
- potatoes starchy, for pancakes - 500 g
- egg - 1 piece
- flour - 3 tablespoon
- garlic - 2 clove
- fresh coriander chopped - 2 tablespoon
- salt plus extra for seasoning - 0.5 teaspoon
- white or black pepper - 0.25 teaspoon
- oil for frying - 4 tablespoon
- light soy sauce for serving - 2 tablespoon
- vinegar for serving - 1 tablespoon
Preparation
- Peel the potatoes and grate them on the coarse side of a grater. Transfer to a sieve set over a bowl and leave for 5 minutes so the excess liquid can drain off.
- Squeeze the potatoes with your hands to remove as much moisture as possible. Pour off the liquid from the bowl but keep the starch that has settled at the bottom – scrape it out with a spoon and add it to the potatoes.
- Finely chop the garlic or press it through a garlic press. Chop the coriander.
- Add the egg, flour, garlic, coriander, salt and pepper to the potatoes. Mix thoroughly. The batter should be thick but spoonable. If it is too runny, add a little more flour.
- Heat a thin layer of oil in a frying pan over medium heat. Spoon 1–2 tablespoons of batter per pancake, gently flattening with the spoon so they are thin.
- Fry for 3–4 minutes on each side, until the pancakes are golden and crispy around the edges. Transfer to a plate lined with paper towel to drain excess oil.
- In a small bowl, mix the soy sauce with rice vinegar – this is a simple dipping sauce.
- Serve the pancakes hot or warm with the dipping sauce.
Storage
Placuszki najlepiej smakują świeże, ale można je przechować w lodówce do 2 dni. Podgrzewaj na suchej patelni, aby znów były chrupiące. Można je też zamrozić w pojedynczej warstwie, a potem podgrzać w piekarniku.
