Ingredients
Medium Size Potatoes 2 *peeled and shredded
Salt 1/4 teaspoon
Rice Flour 1/2 cup *OR Rice Flour 1/4 cup & Glutinous Rice Flour 1/4 cup
Water 3 to 4 tablespoons *depends on the moisture of the potatoes
Canola Oil OR Vegetable Oil
Method
Place shredded Potatoes, Salt and Rice Flour in a large bowl, add water and mix to make it the right pancake batter texture. Do not add too much water.
Heat 2 tablespoons of Oil in a frying pan over a medium to high heat, pour the desired amount of potato mixture and cook both sides, then cook further about 2 to 3 minutes on each side until golden brown. Add more oil if needed.
Transfer the potato pancakes onto a paper towel to soak up excess oil. Serve hot with your favourite sauce.
https://www.hirokoliston.com/potato-oyaki-rice-flour-pancakes/
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