This is the recipe for quick and crispy potato pancakes inspired by Japanese potato pancakes, egg-free, gluten-free, and made with grated potatoes. It slightly resembles the recipe for air fryer rosti but in a vegetarian version, to be served with an oriental sauce that will win you over. I love savory pancake recipes as they lend themselves to many variations, and I loved this Japanese potato pancake recipe from the first bite. I presented this recipe at the Panasonic Masterclass in Milan, and it was a success. Today, I want to share it with you.
To make crispy potato pancakes, all you need are potatoes, preferably mountain ones, fresh scallions, rice flour, salt, and pepper. The cooking can be done in a pan, in an air fryer, or, like me, in the microwave. Once cooked, serve them hot accompanied by the sauce and let me know what you think.
Now, let’s make the crispiest, quickest, and tastiest potato pancakes ever!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Microwave, Air Fry, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 250.95 (Kcal)
- Carbohydrates 28.76 (g) of which sugars 2.44 (g)
- Proteins 4.34 (g)
- Fat 14.33 (g) of which saturated 2.04 (g)of which unsaturated 1.08 (g)
- Fibers 3.13 (g)
- Sodium 732.38 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Japanese Potato Pancakes
- 2 potatoes (medium (400 g))
- 2 fresh scallions
- 2 tablespoons rice flour
- 3 pinches salt
- 2 pinches pepper
- extra virgin olive oil (spray)
- 1 teaspoon sesame seeds (optional)
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 2 sprigs parsley
- 1 fresh scallion
- 1 dried red chili
Tools Needed
- 1 Grater with large holes
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Oil Sprayer
- 1 Microwave
- 1 Pan 11 inches
Procedure
Wash the potatoes, peel them, and grate with the help of the grater. Spread the grated potatoes in the bowl, cover them with fresh water, and let them soak for 10 minutes.
In the meantime, peel, wash, and slice the scallions. Drain the potatoes and squeeze them well. Return them to the dry bowl and add the scallions, salt, pepper, and rice flour. Mix the mixture very well, and if the potatoes release water, squeeze them again and remove it.
Spray the heating tray with oil, create 4 mounds of potatoes and flatten them well. Spray the surface with more oil and cook the potato pancakes in the microwave for 15 minutes with combined microwave plus grill function, at maximum power. Placing the tray on an elevation to get closer to the grill. After 12 minutes, flip the potato pancakes to achieve an even browning.
Place the potato pancakes in a tray or on a sheet of parchment paper, cook the potato pancakes in the air fryer at 392°F for 15 minutes. Check the cooking and browning, and if needed, flip the pancakes and continue cooking for another 3 minutes.
Preheat a large, slightly greased pan, place the mounds of potatoes, flatten them, and cook for 3-4 minutes per side over moderate heat.
Meanwhile, peel and finely slice the scallion. Wash, dry, and finely chop the parsley. Place everything in a small bowl and add the liquids, along with the chopped chili pepper. Mix well.
Additional Tips for Grated Potato Pancakes
Dip the pancakes in the oriental sauce and enjoy.
