Skip to content

Leftover potato scallion pancake

January 23, 2015

This past week I overestimated my ability to stay faithful to my mono-diet of potatoes and salty seasoning during a my monthly period of sore teeth. I could not eat another bite after a couple days. Having a couple pounds of it lying stagnant in the fridge, I felt compelled to use a lot of them without leaving any waste.

Potato mash

Since I firmly believe that nothing really beats fried potatoes out of all the various methods of preparing potatoes, I decided to go the pan-fried route by mashing the leftover boiled potatoes with some eggs, rice flour, and scallions to make a potato version of the Chinese scallion pancake. The mash was quite ugly and skeptical-looking.

Freshly fried

However, the pancakes themselves turned out quite beautiful! At the 1/2- to 3/4-inch thickness, the mixture stuck together well and the pancakes were easy to flip in the pan.

Best of all, these were gluten free and very easy to make. I would think any sort of mashed potato leftover would be good for this recipe as well. Will make that post when the time comes.

Ready to eat pancake

Obviously the recipe below can be scaled to create a larger stack of scallion pancakes, and can be divided to make smaller pancakes in higher volume. I made two 6-inch pancakes with the recipe below and managed to cram the entire batter into the pan in one batch.

Ingredients
1 large boiled potato, about 1/2 lb
1 large scallion, about 1/3 cup chopped
1 egg
1 Tbsp rice flour
1/8 tsp salt, or to taste
1/2 Tbsp cooking fat (I used olive oil)

Directions
(1) Mash the potato, preferrably with the skin off.
(2) Roughly chop the scallion and add to the mashed potato, along with the egg, rice flour and salt. Mix well.
(3) Heat the cooking fat on medium-high in a pan. After a few minutes when it is hot, drop large scoops of the batter into the pan. Flatten to 1/2-inch rounds. Cover and fry for about 4 minutes or when the edges start to brown.
(4) Flip the pancakes over and continue to fry, covered, an additional 2-3 minutes.
(5) Turn off stove and transfer to a plate. Allow to cool slightly before serving.

Enjoy!

Dai Dai

Advertisements

From → Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: