Potato Pancake, Mixing Shredded and Grated Potato Half and Half Makes It Chewy and Crispy

Steps

1. 1

   Julienne one potato and the carrot. Grate the remaining potato and mix well with the julienned potato and carrot.

2. 2

   Add potato starch, a few cracks of black pepper, and a pinch of kosher salt; mix again.

3. 3

   Julienne the perilla leaves, add to the batter, and mix.

4. 4

   Heat a pan with plenty of cooking oil, scoop batter in ladleful portions. When the edges turn brown, flip; add more oil as needed.

5. 5

   Cook until both sides are deep golden brown. Serve with a dipping sauce made from soy sauce, vinegar, sugar, and toasted sesame seeds.