These Crispy Shredded Potato Pancakes are a simple pan-fried potato snack made with thin shredded potato, cake flour, potato starch, and a few basic seasonings. They are fried until golden and crispy on the outside, with a soft and savory potato texture inside.
This recipe was inspired by Taiwanese sweet potato fritters, which are often made with thin strips of sweet potato mixed with batter and fried until crispy. For this version, I used potato instead, since it is easy to find and works well with simple seasonings. You can enjoy these potato pancakes with your favorite seasoning powder, white pepper, or a little ketchup on the side.
Crispy Shredded Potato Pancakes
Crispy Shredded Potato Pancakes made with thin shredded potato, cake flour, potato starch, and simple seasonings. Inspired by Taiwanese sweet potato fritters, these golden pan-fried potato pancakes are crispy, savory, and great as an easy snack or side dish. Serve with your favorite seasoning or ketchup. This recipe makes about 8 pancakes, and calories are estimated per pancake.
Equipment
- Vegetable peeler
- Mandoline slicer, grater, or knife
- Frying pan
Ingredients
- 1 potato about 150g
- 80 g cake flour
- 15 g potato starch
- 10 g sugar
- A pinch of salt
- White pepper to taste, optional
- 100 g water
Instructions
- Peel the potato, then shred it into thin strips. Set aside.
- To make the batter, add 80g cake flour and 15g potato starch to a mixing bowl.
- Add 10g sugar and a pinch of salt, about 1/2 tsp.
- Add some white pepper, then mix the dry ingredients briefly.
- Add 100g water in batches. Start with part of the water, mix briefly, then add the remaining water and mix until smooth.
- Once the batter is smooth, add the shredded potato. Mix until the potato strips are evenly coated with the batter.
- To fry the potato pancakes, add oil to a pan and heat it to about 140°C. You only need a shallow layer of oil, so there is no need to add too much.
- Add small portions of the potato batter to the pan. Keep each portion thin enough so the center can cook through. Add only as many as the pan can fit, and do not overlap them. Fry for 2 minutes on the first side.
- Use a spoon to gently separate the pancakes if they stick together. After 2 minutes, flip each pancake over and fry the other side for another 2 minutes.
- If the surface is not golden brown yet, flip again and fry for about 1 more minute. Be careful not to let them burn. Once the surface turns golden brown, remove the pancakes from the pan. Fry the remaining potato batter the same way.
- The Crispy Shredded Potato Pancakes are ready. Sprinkle with your favorite seasoning, or dip them in ketchup.
Video
Notes
Nutrition is estimated per pancake, assuming this recipe makes about 8 pancakes. Actual calories may vary depending on the size of each pancake and the amount of oil absorbed during frying.
Cooking & Storage Tips
- You can use any tool to shred the potato, such as a mandoline, grater, or knife. Try to keep the potato strips even in size so they cook evenly.
- You can test the oil temperature with a small drop of batter. If it floats up, the oil is ready.
- A shallow layer of oil is enough for this recipe. There is no need to deep-fry the pancakes.
- Keep each portion thin enough when adding it to the pan. Smaller, thinner pancakes are easier to cook through and easier to eat.
- Do not overcrowd the pan. Leave some space between each pancake so they can fry evenly and turn crispy.
- If the pancakes are not golden brown after 2 minutes on each side, flip them again and fry for about 1 more minute. Watch closely so they do not burn.
- These potato pancakes are best enjoyed fresh while they are hot and crispy.
- You can sprinkle them with white pepper, salt and pepper, chili powder, cheese powder, or your favorite seasoning. They also taste great with ketchup.
Tools & equipment you may need
Frying pan
Mandoline slicer
Last Updated on 2026-09-12