Crispy and Chewy Pan-Fried Potato Pancakes
Enjoy a Flavorful Meal with Freshly Fried Potato Pancakes on a Rainy Day
As the season hints at new growth, I decided to use up some potatoes by making these wonderfully chewy and soft pan-fried potato pancakes for lunch. Golden brown and perfectly crisp on the outside, they offer a delightful savory flavor and a satisfying texture. Here’s how you can easily make these delicious potato pancakes at home. They’re even better with a warm cup of tea!
Ingredients
- 2 Potatoes
- 1 Korean green chili pepper (Cheongyang)
- 1 Red chili pepper
- 1 pinch of Salt
- Butter oil (or cooking oil)
- 1.5 Tbsp Potato starch
Cooking Instructions
Step 1
While traditionally made by grating potatoes on a hand grater, using a blender is a much quicker and easier method for home cooks. This significantly cuts down on preparation time, making it perfect for a spontaneous treat.
Step 2
To make blending easier, peel the potatoes and cut them into manageable pieces. This ensures the potatoes are evenly processed in the blender, creating a smooth batter.
Step 3
Blend the cut potatoes until smooth. Pour the blended potato mixture into a fine-mesh sieve set over a bowl. Let it sit for a few minutes; the potato starch will settle at the bottom. Carefully pour off the excess liquid, and reserve the thick starch sediment for the batter.
Step 4
In a bowl, combine the mashed potato solids (from the sieve) with 1.5 tablespoons of potato starch. Be careful not to add too much starch, as it can make the pancakes tough; about 1 to 1.5 tablespoons is usually sufficient for a wonderfully chewy and soft texture. Add a pinch of salt to season the batter.
Step 5
Lightly grease a non-stick pan (like an egg pan or regular frying pan) with butter oil. While regular cooking oil works, butter oil adds a subtle, rich flavor and contributes to a softer texture. Heat the pan over medium-low heat.
Step 6
Pour the potato batter onto the heated pan using a ladle, forming round pancakes. For a visually appealing touch, finely chop the red and green chili peppers and artfully arrange them on top of the batter. If you have perilla leaves (sukgat), they would also add a lovely aroma and appearance.
Step 7
Cook the pancakes over medium-low heat until the edges are golden brown and crispy. The aroma of the butter oil will fill your kitchen, signaling that they’re nearly ready. Cooking slowly allows the inside to cook through while achieving a perfectly crisp exterior.
Step 8
Your delicious, chewy, and crispy pan-fried potato pancakes are ready! Made easily with a blender, they taste just as wonderful as those made with more traditional methods. Enjoy their savory goodness.
Step 9
These potato pancakes are pan-fried over gentle heat to achieve a delightful crispiness on the outside, while remaining tender and chewy on the inside. They’re perfect for a rainy day, filling your home with an irresistible aroma. Enjoy them as a snack or a light lunch. (If you’re still hungry, you might want to have a couple of rice cakes alongside!)
Step 10
Instead of the time-consuming method of grating by hand, using a blender makes preparing potato pancakes quick and easy. This is a great method when you want delicious homemade potato pancakes without the fuss!
