Crispy Shredded Potato Pancake
Crispy and Delicious Shredded Potato Pancake – The Ultimate Recipe!
A delightful Korean pancake that surpasses those made with blended potatoes! With its wonderfully crispy exterior and tender interior, this dish is a crowd-pleaser for all ages.
Main Ingredients
- 2 Potatoes (medium-sized)
Seasoning & Other Ingredients
- 1/2 tsp Salt (adjust to potato quantity)
- A little Potato Starch (adjust to potato quantity)
- Cooking Oil (generous amount)
- 1/2 tsp Salt (adjust to potato quantity)
- A little Potato Starch (adjust to potato quantity)
- Cooking Oil (generous amount)
Cooking Instructions
Step 1
First, let’s prepare the star ingredient that will define the taste of your shredded potato pancake: the potatoes. Wash 2 medium-sized potatoes thoroughly and peel them. Peeled potatoes can spoil quickly, so it’s best to proceed to the next step immediately.
Step 2
The secret to achieving a crispy texture is to slice the potatoes thinly. While a mandoline slicer is convenient, if you find it difficult to get them thin enough, try slicing the potatoes thinly first, then using a knife to julienne them. The thinner they are, the better they’ll cook and the crispier they’ll become.
Step 3
After thinly slicing the potatoes, stack them and use a knife to cut them into thin shreds. Don’t worry if your knife skills aren’t perfect! As long as you focus on slicing them as thinly as possible, anyone can make a delicious shredded potato pancake.
Step 4
Transfer all the finely shredded potatoes into a large bowl. Having them in a bowl like this makes it easier to mix in the seasonings and to cook the pancake.
Step 5
Add salt to season the shredded potatoes. Start with about 1/2 teaspoon, but feel free to adjust the amount based on the quantity of potatoes and your personal preference. It’s best to taste and add more if needed, as too much salt can make it too salty.
Step 6
To help the potato shreds bind together well and prevent them from falling apart when cooked, add some potato starch. About 1 to 2 tablespoons of potato starch is usually sufficient, adjust the amount depending on the moisture content of the potatoes. The starch will interact with the potato’s moisture to create stickiness, making the pancake more cohesive.
Step 7
Gently mix the shredded potatoes with the salt and potato starch using your hands. Ensure the potato shreds are evenly coated with the starch, almost as if they are dusted. You’ll notice the potatoes naturally start to stick together as they release their moisture after a short while.
Step 8
Now it’s time to cook the crispy shredded potato pancake. Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, spread the prepared potato shreds thinly onto the pan. Spreading them thinly ensures they cook evenly inside and results in a crispier texture.
Step 9
When one side is golden brown and cooked through, flip it over to cook the other side. If you’ve sliced the potatoes thinly, they should cook quickly without burning, which is very convenient. If you’ve sliced them a bit thicker and they seem undercooked, you can add a tiny splash of water to the pan and cover it briefly to help them cook through.
Step 10
Voilà! Your delicious shredded potato pancake, crispy on the outside and tender on the inside, is ready. Just looking at it will make your mouth water, right? This is a fantastic dish that comes together in no time with very simple ingredients.
Step 11
For an extra touch of flavor, consider making a dipping sauce! A sauce made with soy sauce, finely chopped green onions, minced chili, a little sugar, and sesame seeds can elevate the taste of your potato pancake. Dipping it into this delicious sauce makes every bite even more enjoyable!
