Fried Crispy Box

March 23, 2025 15 Minutes Advanced

Nutritional Information

350 kcal
Calories
18g
Protein
45g
Carbohydrates
12g
Fat
Recipe Hot Dishes
Fried Crispy Box

These crispy, golden green bean pancakes are a delicious and unique twist on traditional savory treats! Made with a blend of nutrient-rich green bean flour and medium-gluten flour, the batter is enriched with an egg for a slightly curled edge, ensuring easy flipping. Grated carrots and potatoes mix with seasoned meat filling, enhanced with light soy sauce, white pepper, and a hint of sesame oil for a flavorful punch. The secret? A Chinese cabbage root brushed with oil creates the perfect non-stick surface for cooking. Once filled and sealed with a simple flour paste, the pancakes are fried to a satisfying crunch, then sliced into diamond-shaped pieces for serving. Perfect as a snack or appetizer, these pancakes offer a delightful contrast of textures and a savory, aromatic taste that’s irresistible!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Mix green bean flour and medium-gluten flour in a ratio of 3:1 until well combined.
Step 1
2
Step 2
Beat in an egg and mix well. The egg will help the pancake edge curl up slightly, making it easier to flip.
Step 2
3
Step 3
Dilute the flour mixture with warm water. The amount of water used is around 300g or more, depending on the absorption rate of the flour. The ideal consistency is a flowing state that can be easily poured into a pan.
Step 3
4
Step 4
Grate the carrots and potatoes, then mix with the meat filling. Add salt, light soy sauce, and white pepper powder, and stir well. Finally, add a few drops of sesame oil to seal in the flavor.
Step 4
5
Step 5
Take a Chinese cabbage root (or a similar substitute) and brush a small amount of cooking oil on it to grease the pan.
Step 5
6
Step 6
Pour in an appropriate amount of the flour mixture and spread it evenly to form a pancake skin.
Step 6
7
Step 7
After the pancake has cooled, place a portion of the filling on one half of the pancake, then cover with another pancake. Apply a small amount of flour paste (made by mixing flour and water) to the edges to seal the pancake.
Step 7
8
Step 8
Cut the pancake into long strips of equal width. Do not cut into small diamond-shaped pieces, as they may break apart during frying.
Step 8
9
Step 9
Heat oil in a wok to 60% heat, then add the cut pancakes and fry until the surface is slightly hardened. Cut into diamond-shaped pieces before serving.
Step 9

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