Quick Blender Potato Pancakes (Gamjajeon)
5-Minute Easy Potato Pancakes Recipe Using a Blender
What’s better on a rainy day than crispy, savory pancakes sizzling in a pan? Especially with fresh potatoes available, you can easily make delicious potato pancakes like a pro using just a blender! I’m sharing my secret recipe for potato pancakes made by blending them in a food processor. When you blend the potatoes with a blender or food processor, you get a wonderful texture that’s both chewy and soft, with a rich, nutty flavor. You can skip the tedious step of grating and letting the starch settle; this recipe makes crispy and chewy potato pancakes in super speed. They are delicious even without a dipping sauce, but adding one can enhance the flavor even further.
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For the Potato Pancakes- 3 medium potatoes
- 2 pinches of salt
- 1 red chili pepper (optional)
- 1 Tbsp potato starch
- Generous amount of cooking oil
For the Dipping Sauce (Optional)- 0.5 Tbsp soy sauce
- 0.5 Tbsp rice wine (mirin)
- 0.5 Tbsp vinegar
- A pinch of red pepper flakes
- 0.5 Tbsp soy sauce
- 0.5 Tbsp rice wine (mirin)
- 0.5 Tbsp vinegar
- A pinch of red pepper flakes
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. If there are any sprouts, cut them out. Place the prepared potatoes into a food processor or blender and blend until finely pureed. Then, place the pureed potatoes in a sieve to drain some of the excess liquid.
Step 2
To the drained potato mixture in the sieve, add 2 pinches of salt and 1 tablespoon of potato starch. Mix well until there are no lumps. Adjust the batter consistency so it’s not too watery.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon about a ladleful of the batter onto the pan and spread it thinly. If using, place thinly sliced red chili pepper on top for garnish. Once the edges of the pancake turn a clear color and the bottom is golden brown, carefully flip it over. Add more oil as needed while cooking and fry until both sides are golden and crispy.
Step 4
Once cooked, place the potato pancakes on a wire rack lined with paper towels. Let them cool slightly. This step helps to drain excess oil, ensuring the pancakes remain crispy for longer.
Step 5
Pancakes made purely with potatoes have a wonderfully rich, nutty flavor that intensifies with every bite. They are perfectly crispy on the outside and delightfully chewy on the inside, making them a favorite for all ages.
Step 6
While the plain potato pancakes are delicious on their own, you can elevate the taste by serving them with a dipping sauce. Mix 0.5 Tbsp soy sauce, 0.5 Tbsp rice wine, 0.5 Tbsp vinegar, and a pinch of red pepper flakes to create a simple yet flavorful dipping sauce.
Step 7
It seems like it’s raining in many places today. How about enjoying some warm potato pancakes for lunch or as a snack? You can also tear large pieces with chopsticks for a rustic eating experience. Enjoy making and savoring these delicious pancakes!
