Potato pancakes are a humble yet deeply satisfying snack, combining the earthy starchiness of potatoes with aromatic spices for a crispy-on-the-outside, tender-on-the-inside texture. Whether as breakfast, tea-time bites, or party appetizers, these pancakes win hearts with their simplicity.
Potatoes are sweet, neutral, and slightly cool. They enter the spleen, stomach, and large intestine meridians. They have the effects of harmonizing the stomach, strengthening the spleen and removing dampness, detoxifying and anti-inflammatory, widening the intestines and relieving constipation, lowering blood sugar and lipids, promoting blood circulation and reducing swelling, invigorating qi and strengthening the body, beautifying, and anti-aging. They are mainly used to treat stomach fire toothache, spleen deficiency and poor appetite, dry stool, hypertension, hyperlipidemia, etc.; they can also assist in the treatment of indigestion, habitual constipation, fatigue, chronic stomach pain, joint pain, skin eczema, etc
Potato Pancakes
Ingredients
- 2 potato
- 1 egg
- 2 spoon flour
- 1 teaspoon salt
- Thirteen spices a little
Instructions
- Peel the potatoes and wash them.
- Rub into thin filaments first.
- Then chop.
- Add an egg, two spoons of flour, salt, and thirteen spices. The amount of flour used is very small, so if you are not good at this step, you can add less flour first.
- Mix well until it is sticky but not loose as shown in the picture. The flour in the previous step can be added little by little. After doing it once, you will be able to master the degree
- Roll it into a ball with your hands, flatten it, and fry it in oil until both sides are cooked.
- I used free-range eggs, and the finished product has a very beautiful golden color, not greasy at all. It’s no problem to eat ten in one go!