Crispy Potato Pancakes with a Korean Twist

Ingredients

• 2 large potatoes, peeled and grated (about 2 cups / 470ml) 2 large potatoes, peeled and grated (about 2 cups / 470ml)
• 1 small onion, grated 1 small onion, grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes and onion. Squeeze out any excess moisture using a clean kitchen towel.
2. 2.
   Add the flour, gochujang, soy sauce, garlic powder, salt, and black pepper to the bowl. Mix well until all the ingredients are evenly combined.
3. 3.
   Heat a generous amount of vegetable oil in a large non-stick skillet over medium heat.
4. 4.
   Spoon the potato mixture into the skillet, forming small pancakes. Flatten them gently with the back of a spoon.
5. 5.
   Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. 7.
   Serve the crispy potato pancakes hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes to achieve crispy pancakes.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For extra crispiness, press the pancakes gently with a spatula while frying.
• Serve the pancakes with a side of tangy kimchi for a traditional Korean accompaniment.
• Experiment with different dipping sauces such as soy sauce, sesame oil, or a combination of gochujang and honey for added flavor.

Serving advice

Serve the Korean crispy potato pancakes as a side dish alongside a main course or enjoy them as a light meal on their own. They are best served hot and crispy.

Presentation advice

Arrange the crispy potato pancakes on a platter and garnish with thinly sliced green onions or sesame seeds for an attractive presentation. Serve with a small bowl of dipping sauce on the side.