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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 145 kcal
- Protein
- 5 g
- Carbohydrates
- 13 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 324 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 23 mg
- Potassium
- 358 mg
- Calcium
- 18 mg
- Iron
- 0.8 mg
- Magnesium
- 18 mg
- Phosphorus
- 59 mg
- Zinc
- 0.3 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.8 mg
- Folate
- 17 mcg
- Water
- 61 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Pancakes are falling apart in the pan
Cause: Not enough starch binder or the potatoes were too wet.
Fix: Press firmly with a spatula while cooking to encourage bonding. If mixing the next batch, add an extra 10g of potato starch.
Prevention: Thoroughly wring out the potato shreds and ensure the starch is mixed evenly.
Pancakes are soggy or greasy
Cause: Oil temperature was too low or pan was overcrowded.
Fix: Transfer to a wire rack immediately and bake in a 200C oven for 5 minutes to crisp up.
Prevention: Ensure oil shimmers before adding batter and leave space between pancakes.
Prosciutto is burning before potatoes cook
Cause: Heat is too high or prosciutto pieces are too large and exposed on the exterior.
Fix: Lower the heat slightly and flip more frequently to monitor browning.
Prevention: Chop prosciutto very finely and try to mix it into the center of the potato matrix.
Cultural Context
Vegetable and scallion pancakes are foundational street foods and side dishes across various regions of China, celebrated for their textural contrast of a crispy exterior and tender, aromatic interior. This recipe introduces an East-meets-West fusion by folding in finely chopped prosciutto as a stand-in for traditional dry-cured Chinese hams. The result bridges classic Chinese flavor profiles—white pepper, scallion, and sesame—with the distinct, savory depth of European charcuterie.
