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2 large potatoes, peeled
1/2 cup all-purpose flour
1/4 tsp salt
vegetable oil
a few strips of shredded zucchini (you can
use just about anything for this ingredients, including crabmeat, red or
green bell pepper strips, scallions, etc.) |
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Method :
Grate the potatoes into a large bowl.
Quickly add all-purpose flour and salt and stir to mix (grated potato will
darken in color fairly quickly; to avoid this, have the flour ready and
add as quickly as possible). Heat a large nonstick frying pan and add some
vegetable oil. Put half of the batter on the frying pan and make about a
6-inch circle (about 1/4 inch-thick). Sprinkle on the shredded zucchini.
Cook over medium heat for about 1 minute or until the bottom turns brown.
Using a spatula, flip the pancake over and then add more vegetable oil to
avoid any sticking. Continue cooking until both sides are golden brown or
fully cooked. Make another pancake with the rest of the batter by
repeating these steps.
Serve 2
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