Equipment
Ingredients
Produce & Meat
- 500 g red potatoes, scrubbed but unpeeled
- 50 g scallions, finely chopped, green and white parts
- 40 g prosciutto, finely chopped
Batter & Seasoning
- 1 egg, beaten
- 30 g cornstarch
- 4 g kosher salt
- 1 g white pepper, finely ground
- 5 ml toasted sesame oil
Cooking
- 30 ml neutral oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 241 kcal
- Protein
- 7 g
- Carbohydrates
- 28 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 529 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 678 mg
- Calcium
- 30 mg
- Iron
- 1.5 mg
- Magnesium
- 32 mg
- Phosphorus
- 107 mg
- Zinc
- 0.6 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.5 mg
- Folate
- 36 mcg
- Water
- 123 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grate the red potatoes using the coarse holes of a box grater into a large mound.
Transfer the grated potatoes to a clean kitchen towel. Twist and squeeze the towel forcefully over a sink to extract as much liquid as possible from the potatoes.
Place the squeezed potatoes in a mixing bowl. Add the scallions, optional prosciutto, egg, cornstarch, kosher salt, white pepper, and toasted sesame oil. Toss vigorously until the starch and egg evenly coat the shreds.
Heat the neutral oil in a large skillet over medium-high heat until shimmering, reaching approximately 190°C/375°F.
Scoop half of the potato mixture into the skillet to form two flat pancakes. Press down firmly with a spatula to compress them. Fry undisturbed until the bottom is deeply browned and crispy, about 4 minutes.
Carefully slide a spatula under the pancakes and flip. Fry the second side until equally golden and the interior potatoes are tender, about 3 minutes.
Transfer the cooked pancakes to a wire rack to drain excess oil. Repeat the frying process with the remaining mixture. Let rest briefly before serving.
Chef's Notes
- Red potatoes are naturally lower in starch than russet potatoes. The addition of cornstarch is non-negotiable here to replicate the crispy, cohesive texture typical of Chinese potato dishes.
- Prosciutto acts as an accessible substitute for Chinese dry-cured Jinhua ham. Its intense salinity and rich fat profile infuse the entire pancake as it renders in the pan.
- Do not salt the potatoes in advance. Salt draws out moisture, and letting the salted mixture sit will cause the batter to weep, resulting in a soggy, oily pancake.
Storage
Refrigerator: 3 days — Store in an airtight container between layers of parchment paper.
Freezer: 1 month — Freeze flat on a baking sheet before transferring to a freezer bag.
Reheating: Reheat in a dry skillet over medium heat or in a 190°C (375°F) oven until crispy.
Troubleshooting
Pancakes fall apart when flipping
Cause: Excess moisture prevented the cornstarch from binding, or pancakes were flipped too early.
Fix: Press the pieces back together in the pan with a spatula and lower the heat slightly to let the starches set.
Prevention: Squeeze potatoes until completely dry, and wait until a solid crust forms before attempting to flip.
Center is gummy and raw while outside is burnt
Cause: Heat was too high or pancakes were shaped too thick.
Fix: Transfer to a 175°C/350°F oven for 5-8 minutes to finish cooking the interior.
Prevention: Ensure pancakes are pressed thin (about 1cm thick) and oil is not smoking before adding batter.
Cultural Context
Inspired by Tu Dou Bing, a classic Chinese home-style potato pancake. While traditional recipes often rely purely on the potato's natural starches and sometimes a dusting of flour, this modern iteration incorporates Italian prosciutto, mimicking the umami punch of regional Chinese cured hams.
