Crispy Fried Potato Cakes (Zha Shu Bing)
pan chinese cuisine
A popular Chinese home-style snack: steamed potatoes are peeled, mashed, shaped into oval cakes, and shallow-fried with a quick second fry for extra crispiness. Serve with your favorite hot sauce.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Questions & feedback
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Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 364.5(Main ingredients only; seasoning not counted)
- Protein (g)
- 12.5(Main ingredients only; seasoning not counted)
- Fat (g)
- 20.4(Main ingredients only; seasoning not counted)
- Carbs (g)
- 32.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 32.9(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
12.35 oz
cornstarch玉米淀粉
1.23 oz
salt盐
to taste
black pepper黑胡椒粉
to taste
as needed
Nando's Peri-Peri Saucenando's辣酱
0.13 cup
Techniques you'll use
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
Steps
Leave the potatoes unpeeled, cut into chunks, and steam them for 20 to 25 minutes.
✅ Done when: A chopstick slides into the potato easily.
- 2
Step 2
The potatoes are done when a chopstick inserts easily.
✅ Done when: The chopstick pierces the potato with no resistance.
- 3
Step 3
Drain off the water and let the potatoes cool slightly, then peel off the skins.
✅ Done when: The skins slip off easily while the potatoes are still warm.
- 4
Step 4
Mash the potatoes into a smooth puree.
✅ Done when: The mixture is smooth and free of large lumps.
- 5
Step 5
Add the cornstarch, salt to taste, and black pepper.
✅ Done when: The seasonings and cornstarch are evenly distributed in the mash.
- 6
Step 6
Knead the mixture into a dough.
✅ Done when: The dough holds together smoothly without sticking to your hands.
- 7
Step 7
Shape the dough into oval cakes.
✅ Done when: The cakes are evenly shaped and hold their form.
- 8
Step 8
Medium-high heat
Heat oil in a pan until bubbles form around a chopstick dipped into it.
✅ Done when: Small bubbles rise steadily around the chopstick when dipped in the oil.
Add the potato cakes, reduce to medium-low heat, and fry until golden on both sides, flipping often. Remove from the oil.
✅ Done when: The cakes are golden brown on both sides.
Raise the heat to high and fry the cakes a second time for 30 seconds.
✅ Done when: After 30 seconds, the cakes are extra crisp and deep golden.
- 11
Step 11
Serve hot — crispy and delicious.
✅ Done when: The cakes are crisp on the outside and ready to eat.