Serves 1
Directions
- 1Cut out the bottom of the potato to make it flat. You can peel the potato skin.
- 2Put the potatoes in water for a while to remove starch, or wash several times with cold water to make it faster. Keep the potatoes wet.
- 3Add 1/2 tsp of salt, pepper, 2 Tbsp parmesan cheese (optional), 2 tsp of chili (red pepper) powder, and 6 Tbsp of potato starch to the potatoes and apply evenly.
- 4Do not turn on the heat yet. Add cooking oil to the pan.
- 5Spread the potato mixture on the pan.
- 6Turn on medium heat. When you hear the cooking oil sizzle, close the lid and reduce the heat to low.
- 7Wipe off the moisture on the lid to cook it crispy.
- 8Cook for 5-7 minutes. Poke with a toothpick to check if it is cooked.
- 9Apply a little cooking oil just before turning it over.
- 10Change to medium-low or medium heat and cook until crispy.
- 11Add mozzarella cheese to one side of the potato pancake.
- 12Cover it with another potato pancake.
- 13Melt the mozzarella cheese.
- 14Cut the potato pancake into smaller sizes.
Ingredients
- 600 g Potato
- 0.5 tsp Salt
- Pepper
- 2 Tbsp Parmesan cheese
- 2 tsp Chili (red pepper) powder
- 6 Tbsp Potato starch
- Parsley
- Cooking oil
- Mozzarella cheese
Equipment
panlidtoothpick
Tips
- To make it crispy, heat control is important: turn on medium heat, then reduce to low heat as soon as the cooking oil sizzles.
- Wipe off moisture on the lid to cook it crispy.
- You can use corn starch or flour if potato starch is unavailable.
- If the starch, salt, and pepper don't stick well to the potatoes, let them sit for a while; water will come out of the potatoes and help the mixture stick.
- You can add other ingredients between potato pancakes.
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