Crispy and Fluffy Potato Onion Pancake
Viral Recipe Alert! Learn How to Make Delicious Potato Onion Pancakes at Home.
A beautiful and satisfying meal made with simple ingredients! This crispy on the outside, fluffy on the inside potato and onion pancake is perfect as a snack for kids or as an accompaniment to makgeolli (Korean rice wine). It’s a recipe that’s easy to follow from social media, so try it now!
Main Ingredients
- 1 medium potato
- 1 medium onion
- 3 eggs
Cooking Instructions
Step 1
First, prepare the potato and onion, which are key to the pancake’s flavor. Peel the potato and rinse it thoroughly.
Step 2
It’s best to slice the potato as thinly as possible. Thin slices will give the pancake a better texture when cooked.
Step 3
Once thinly sliced, cut the potato into fine julienne strips. Thinness is more important than uniformity of thickness.
Step 4
Soak the julienned potatoes in cold water for about 5 minutes to remove excess starch. This step helps make the pancake crispier and prevents the strips from sticking together.
Step 5
Peel and rinse the onion, then thinly julienne it to a similar thickness as the potatoes.
Step 6
Separate the julienned onion strands with your fingers. This ensures the batter coats each strand evenly.
Step 7
Place the separated onion strands into a large bowl. We’ll mix the other ingredients here to make the batter.
Step 8
In a separate clean bowl, crack in 3 eggs. Using fresh eggs will enhance the pancake’s flavor.
Step 9
Use a fork or a whisk to beat the eggs thoroughly until the stringy whites are broken down. Properly beaten eggs contribute to a smoother texture.
Step 10
Pour the well-beaten egg mixture
Step 11
over the onions in the bowl. Mix well to coat the onions with the egg.
Step 12
Drain the julienned potatoes completely using a sieve. Any remaining water can make the batter soggy, so ensure they are well-drained.
Step 13
Add the well-drained potato strips to the bowl with the onion and egg mixture and stir.
Step 14
Add 1 Tbsp of soy sauce for a savory depth of flavor.
Step 15
Add 1 tsp of salt to season. You can adjust the salt amount depending on the size of the potatoes.
Step 16
Add a few grinds of black pepper for added aroma. Be careful not to add too much, as it can become spicy; adjust to your preference.
Step 17
Add 4 Tbsp of flour to help bind the ingredients and achieve the right batter consistency. Too much flour can make it dry, so use a moderate amount.
Step 18
Now, mix everything thoroughly until well combined to create the batter. Ensure the ingredients are evenly distributed without clumps.
Step 19
Your delicious potato and onion pancake batter is ready! It’s time to cook.
Step 20
Heat a frying pan over medium heat and add a generous amount of canola oil. Sufficient oil is essential for a crispy pancake.
Step 21
Pour the batter into the heated pan, about one ladleful at a time,
Step 22
and spread it thinly and evenly in a round shape, not too thick. Spreading thinly ensures even cooking.
Step 23
Reduce the heat to medium-low, cover the pan, and cook for about 5-7 minutes until the bottom side is golden brown. Watch the heat to prevent burning.
Step 24
Once the bottom side is golden brown, it’s time to flip. Using a plate slightly larger than the pan makes flipping neat and easy.
Step 25
Place a large plate on top of the pancake,
Step 26
carefully invert the pan so the pancake lands on the plate, then gently slide it back into the pan. It gets easier with practice!
Step 27
For the second side,
Step 28
cover the pan again and cook over medium-low heat for another 5-7 minutes, or until it’s golden brown like the first side. Cooking both sides evenly is key.
Step 29
Your delicious potato and onion pancake, crispy and golden brown on both sides, is ready!
Step 30
Transfer the finished pancake to a serving plate. The steam rising from the warm pancake is mouthwatering.
Step 31
Cut into bite-sized pieces and enjoy. Serving with a soy sauce-based dipping sauce is also a great option!
