Korean Crispy Potato Pancakes (Flourless)

Ingredients

• 500 g Potatoes (peeled)
• 0.1667 颗 Onion (about one-sixth of an onion, to prevent the potatoes from discoloring and add flavor)
• 0.5 匙 Salt (the original recipe specifies half a spoon; blend with the potatoes and water)
• 200 ml Water (used for blending the potatoes; also used in the dipping sauce; this amount is for blending the potatoes)
• 1 匙 Soy sauce (for the dipping sauce)
• 1 匙 Water (for the dipping sauce)
• 0.5 匙 Rice vinegar (for the dipping sauce)
• Sesame oil (a small amount, for the dipping sauce)
• Granulated sugar (a pinch, for the dipping sauce)
• Cooking oil (for frying in the skillet; the original recipe does not specify an amount)

Steps

1. 1

   Place the peeled potatoes, onion, 0.5 tsp salt, and 200 ml water in a blender and blend until liquefied.

2. 2

   Strain the potato mixture through a sieve and let it stand for 10 minutes so the potato pulp separates from the liquid.

3. 3

   While waiting, mix 1 tbsp soy sauce, 1 tbsp water, 0.5 tbsp rice vinegar, a small amount of sesame oil, and a pinch of granulated sugar. Set aside as the dipping sauce.

4. 4

   Gently pour off the strained liquid, leaving the white potato starch settled at the bottom of the bowl.

5. 5

   Return the drained potato pulp to the bowl with the potato starch and mix thoroughly to make the pancake batter.

6. 6

   Add oil to a skillet and heat over low heat. Spoon in small portions of the batter to form small pancakes.

7. 7

   Fry the pancakes on both sides until golden brown and crispy. Transfer to a plate and serve with the prepared dipping sauce.

Notes

The original recipe does not specify the exact size of each pancake, frying time, or amount of cooking oil. Use a golden-brown, crispy exterior on both sides as the doneness standard.

Nutrition per serving

• Staple food
• Snack
• Korean cuisine
• Flourless
• Vegetarian
• Pan-fried
• Crispy
• Potato dishes