Spicy and Savory Cheongyang Pepper Potato Pancakes
Easy Cheongyang Pepper Potato Pancakes Made with a Blender!
Introducing a recipe for chewy and savory Cheongyang pepper potato pancakes that are perfect as a snack with makgeolli or as a hearty meal. Using a blender to finely grind the potatoes makes the process incredibly simple. The addition of crunchy Cheongyang peppers adds a delightful spicy kick and enhances the overall flavor. Try making these delicious potato pancakes, which are perfect for enjoying with a glass of makgeolli or as a satisfying meal!
Ingredients- 7 potatoes
- 3 Cheongyang peppers
- A little cooking oil
- 1 pinch of salt
Cooking Instructions
Step 1
First, peel and prepare the potatoes. Using fresh potatoes will result in even more delicious pancakes.
Step 2
Cut the peeled potatoes into a few manageable pieces so they blend easily. Place the potatoes and about 1 cup of water into a blender and blend until smooth. Using a blender makes it effortless to prepare the batter without the hassle of mashing potatoes.
Step 3
Transfer the blended potato mixture into a clean bowl. Make sure to scrape out all the batter from the blender blades to avoid wasting any ingredients.
Step 4
Strain the potato batter from the bowl through a fine sieve to separate the liquid from the potato starch. Let it sit undisturbed for about 1 hour. You’ll notice the clear liquid separating from a white layer of potato starch that settles at the bottom. Carefully pour off the clear liquid, and then add the settled, milky potato starch back into the potato batter and mix. This step is the secret to achieving a chewy texture.
Step 5
By adding the potato starch back and mixing it into the batter, you’ll create a potato pancake batter that is significantly chewier and more delicious than ordinary potato pancakes. This starch is what makes the pancakes extra crispy and chewy when cooked.
Step 6
Finally, add a pinch of salt and mix thoroughly until all ingredients are well combined. You can taste and adjust the salt according to your preference. Your delicious potato pancakes are now ready to be fried!
Step 7
Wash the Cheongyang peppers, remove the seeds, and thinly slice them. If you enjoy more spice, you can leave the seeds in. Slicing them thinly ensures they spread evenly and look appealing on the pancake.
Step 8
Now, heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, ladle the prepared potato batter thinly and spread it into a circle on the pan. Avoid making the pancakes too thick, as this will take longer to cook through; spreading them thinly is key.
Step 9
Arrange the sliced Cheongyang peppers evenly over the thinly spread potato batter. Cooking over medium heat, rather than high heat, allows the pancakes to cook through thoroughly without burning. Once one side is golden brown, carefully flip the pancake and cook the other side until it is also golden brown and crispy. Once both sides are beautifully cooked, your spicy and savory Cheongyang pepper potato pancakes are complete!
