Potato Pancake
HB-15864 · Hand-built original · Korean
Flourless potato pancakes made from blended potato and its own settled starch, seasoned with nothing more than salt and pepper. Plenty of oil in the pan gives them lacy, crisp edges.
KoreanSideVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: potato
Pairs well with: soy dipping sauce, kimchi, makgeolli, steamed rice, pickled onion
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 potatoes
- 1/2 teaspoon salt
- Black pepper, a little
Method
- Peel the potatoes and cut them into large chunks for blending.
- Blend the chunks finely in a blender or with a hand blender until no lumps remain.
- Strain the blended potato through a sieve and let the liquid drain away.
- Pour off the liquid that collects, keeping only the white starch that has settled at the bottom of the bowl.
- Combine the drained potato with its own settled starch, the salt and the black pepper, mixing until the batter holds together.
- Fry spoonfuls of the batter in a preheated pan with plenty of oil, pressing them flat, until the pancakes are golden and crisp on both sides.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).