Equipment
* optional
Ingredients
Pancake Base
- 500 g red potatoes, scrubbed, unpeeled
- 40 g scallions, thinly sliced
- 60 g prosciutto, finely chopped
Binding and Seasoning
- 1 egg, lightly beaten
- 40 g potato starch
- 4 g kosher salt
- 2 g ground white pepper
- 5 ml toasted sesame oil
Frying
- 45 ml neutral cooking oil
Nutrition (per serving)
Method
Using a box grater, shred the unpeeled red potatoes into long strands.
Transfer the shredded potatoes to a clean kitchen towel. Twist the towel tightly to wring out and discard as much liquid as possible. This is crucial for achieving a crispy texture.
Place the squeezed potatoes in a large mixing bowl. Add the sliced scallions, chopped prosciutto, beaten egg, potato starch, salt, ground white pepper, and toasted sesame oil. Toss thoroughly until the starch and egg evenly coat the ingredients.
Heat the neutral cooking oil in a large skillet over medium-high heat until the oil reaches roughly 180C or 350F and begins to shimmer.
Drop quarter-cup portions of the potato mixture into the skillet. Use a spatula to press them down firmly into flat, even pancakes. Fry undisturbed for 3 to 4 minutes until the bottom is deep golden brown.
Carefully flip the pancakes with a spatula and fry the other side for an additional 3 minutes, or until equally browned and crispy.
Transfer the finished pancakes to a wire cooling rack to drain excess oil. Let rest briefly before serving.
Chef's Notes
- Using potato starch instead of wheat flour yields a much lighter, crunchier exterior that stays crispy longer.
- Red potatoes have a slightly lower starch and higher moisture content than russets, making the squeezing step absolutely critical to success.
- The prosciutto adds a sharp, salty bite that mimics the flavor profile of Chinese cured pork or Jinhua ham traditionally used in savory Asian baking.
- Cooling the pancakes on a wire rack rather than a paper towel prevents the bottoms from steaming and losing their crispness.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment paper between layers.
Freezer: 1 month — Freeze flat on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat in an oven at 200 degrees Celsius for 8-10 minutes, or in a dry skillet over medium heat until crispy. Do not microwave.
