Crispy Potato Pancakes with Cheese
Julienned potatoes are mixed with rice flour to make these pancakes extra crispy. Use any toppings available at home. Make mini-pizzas by garnishing with pizza sauce, cheese, and bacon.
Rice flour serves multiple purposes. Use it as a binding or thickening agent, and enjoy making a variety of dishes!
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
Asian ingredients including lotus roots can be purchased at Asian grocery stores.
|1½ (200g)||potatoes, julienned (about 1⅓ cups)|
|2 tablespoons (30g)||butter, melted|
|3 tablespoons (30g)||rice flour|
|⅓ cup (80g)||pizza sauce (optional)|
|3.5oz/100g||lotus roots or any other vegetables, sliced thin|
|8oz/230g||bacon (4 slices, cut into ¼ inch pieces)|
|½ cup (60g)||mozzarella cheese|
|Fresh shiso leaves or basil for garnish|
Preheat the oven at 390°F (200°C).
In a bowl, combine cut potatoes, melted butter, and rice flour. Mix well.
On a lined rimmed baking sheet, spoon approximately 1/4 cup potato mixture in a thin layer, spacing apart. Makes approximately 12 pieces.
Bake for 15-20 minutes or until golden brown. Take out the baking sheet, and adjust the oven to 350°F (180°C).
Flip the pancakes, and top with pizza sauce (optional), cheese, lotus roots, and bacon.
Bake for 5-8 minutes or until crispy. Garnish with shiso and serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.