Potato Pancakes – Just One Spoonful of Frying Mix Keeps Them Crispy Without Falling Apart

Steps

1. 1

   Peel and wash the potatoes, then grate them on a grater.

2. 2

   Thinly julienne the ends of the potato and add them to the batter.

3. 3

   Add 1 tbsp frying mix and a pinch of seasoned salt, and mix well.

4. 4

   Julienne the carrot and perilla leaves, add them in, and mix together.

5. 5

   Generously coat a pan with cooking oil, turn to high heat, and pour in one ladle at a time, spreading as thinly as possible.

6. 6

   Reduce to medium heat, and once golden brown, flip and cook the other side until golden brown as well.