Description
Delightful Korean potato pancakes that are crispy on the outside and tender on the inside, perfect for snacks or meals.
Ingredients
Scale
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- Oil for frying (vegetable or canola)
- For the dipping sauce (optional): Soy sauce
- A splash of vinegar (rice vinegar works great)
- Chopped green onions
Instructions
- Prep the ingredients: Peel and grate the potatoes and onion.
- Drain excess moisture by placing the grated mixture in a clean kitchen towel and squeezing out liquid.
- Mix the batter: In a bowl, combine the drained potatoes, onion, beaten egg, flour, salt, and pepper. Stir until well mixed.
- Heat the oil in a skillet over medium heat.
- Cook the pancakes: Scoop about 1/4 cup of batter into the pan and flatten slightly. Cook for about 4 minutes on each side until golden brown and crispy.
- Drain excess oil by placing cooked pancakes on a paper towel-lined plate.
Notes
Use starchy potatoes for the best texture. Adjust seasoning to taste, and consider adding garlic powder or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg