Korean Potato Pancakes - No fillers here
Korean Potato Pancake is a very simple recipe, using only one ingredient - potato.
Servings: 2 people
- Potato - 7 medium-sized each, size of your palm
- Salt - 1 teaspoon
- Soy sauce - 2 Tablespoons
- Vinegar - 1 Tablespoon
- Green onion - 1 Tablespoon
- Onion - ½ a whole
- Jalapeno pepper - ¼ a whole no seeds
- Sugar - ½ teaspoon
Peel potatoes. Put them into a blender. Pour enough water into blender to cover the potatoes and turn on blender.
Take out a large sieve and place it over a large mixing bowl. Pour the blended mix into the sieve (note: do not throw away the residual water).
There will be a potato mix left over in the sieve. Place into a kitchen towel. Squeeze out the excess water from the blended mix through the towel. Just a few good rings - don't squeeze too hard.
Then empty out the residual water in the mixing bowl - you will see starch left on the bottom. Place the squeezed potato mix in with the left-over starch. Mix together and add in salt.
Turn frying pan on medium heat. Pour oil into frying pan. Use a soup ladle to drop several scoops of batter into the pan. Use the bottom of the ladle to shape the batter into a circle. Cook each side until light brown on both sides. Pancake should be slightly crispy on the outside and soft in the inside.
- Make sure to season the batter with some salt. In the video, I added about a teaspoon of salt as I am using 8 medium sized potatoes. Try tasting just a small piece of the batter to see if you will need more.
- See video below for more details