Potato & Carrot Pancake – Hiroko’s Recipes

To make batter for this type of savoury pancake, I use Plain Flour, Potato Starch and Egg, just like ‘Tempura’ batter. You can use Plain Flour only, OR you may prefer Self-Raising Flour for softer texture. Today I made a large pancake and cut into bite-size pieces. Of course you can make smaller pancakes. Enjoy with the Dipping Sauce OR your favourite sauce.


2 Servings


1 large Potato *about 250g
1 small Carrot *about 100g
1 thick Spring Onion *OR 1/4 Onion
Oil for cooking

1/4 cup Plain Flour
1/4 cup Potato Starch *OR you can use extra Plain Flour
1/2 teaspoon Salt
1 Egg
2 tablespoons Water *plus extra if required

Dipping Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar *alter the amount to suit your taste
Sugar *optional
A few drops Sesame Oil
Crispy Chilli Oil


Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.

Peel Potato and Carrot, and slice into thin strips. Using a vegetable slicer, it would be quick and easy. Potato might contain a lot of water. Squeeze to remove excess water. Diagonally slice Spring Onion.

Add the sliced vegetables to the batter and mix well to combine.

Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy. It took me 12 minutes in total to cook.

Cut into smaller pieces if large, and serve with the Dipping Sauce OR your favourite sauce. To make Dipping Sauce, mix all ingredients. Add 1/2 to 1 teaspoon Sugar if you want it sweet. Crispy Chilli Oil OR Chilli Sauce is highly recommended to add.

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