Crispy and Savory Pan-Fried Potato Pancake (Gamjajeon)
How to Make Crispy Potato Pancake: A Delicious Recipe
Experience a unique charm unlike potato pancakes made from mashed potatoes! When thinly julienned potatoes are pan-fried until crispy, they offer a light yet savory and nutty flavor that will have you reaching for more. Perfect as a snack with a drink on a chilly day, make this delicious potato pancake and enjoy! The contrast between the crispy exterior and tender interior is delightful.
Ingredients- 5 medium potatoes
- 3 Tbsp pancake mix (buchim garu)
- 1 tsp salt
- Generous pinch of black pepper
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare 5 medium-sized potatoes. Start by peeling the skin off each potato. You can use a vegetable peeler or a knife for this.
Step 2
Now, it’s time to thinly julienne the potatoes. Using a mandoline slicer will help you achieve uniform, thin strips, which is key to a crispy texture. If you’re slicing by hand, aim for the thinnest strips possible. The thinner the slices, the crispier the pancake.
Step 3
Gently rinse the julienned potatoes under running water. Avoid washing them for too long, as this can remove the starchy goodness that helps bind the pancake. After rinsing, it’s crucial to thoroughly pat them dry with paper towels. Excess moisture can cause the pancake to fall apart during cooking.
Step 4
Place the dried potato strips into a large bowl. Add 3 tablespoons of pancake mix, 1 teaspoon of salt, and a generous pinch of black pepper to season. Adjust the pepper to your liking, as it adds a wonderful aroma.
Step 5
Gently toss all the ingredients together in the bowl until the potato strips are evenly coated with the pancake mix and seasonings. Mix gently with your hands to avoid mashing the potatoes. Ensure each strand is well-coated.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, spread the seasoned potato strips thinly in a single layer. Avoid overcrowding the pan; thin layers ensure even cooking and crispiness. Maintain medium heat throughout.
Step 7
Pan-fry the potato pancake, flipping it over to cook both sides until golden brown and crispy. You can gently press down on the pancake to help the strips adhere and become crispier. Once one side is golden and the edges look firm, carefully flip it and cook the other side to a similar color.
Step 8
And there you have it! Your crispy and savory pan-fried potato pancake is ready. Enjoy its delightful combination of a crunchy exterior and tender interior. It’s best served warm. Enjoy your delicious creation!
