Sweet Autumn Sweet Potato Pancakes (Hobak Goguma Jeon)
How to Make Sweet Autumn Sweet Potato Pancakes
Leveraging the delicious sweetness of seasonal autumn sweet potatoes, let’s make nutritious and delightful sweet potato pancakes that even children will love. We’ve added black sesame seeds for a nutty flavor, and with simple ingredients, anyone can easily whip up this healthy snack. Introducing a recipe for hearty and tasty autumn sweet potato pancakes that will captivate the whole family’s taste buds.
Main Ingredients- 3 Autumn Sweet Potatoes (Hobak Goguma)
- 1 Tbsp Black Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the batter for the sweet potato pancakes. In a bowl, combine the flour and water, stirring until you achieve a pourable consistency – not too thick, not too thin. Mix in the black sesame seeds; this will add a wonderful nutty aroma and a visually appealing speckle to the batter. Ensure there are no lumps.
Step 2
Wash the autumn sweet potatoes thoroughly and then peel them. A peeler or a vegetable slicer works best. Once peeled, slice the sweet potatoes into bite-sized rounds, about 0.5 cm thick, or to your preferred size. Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 3
Lightly coat the sliced sweet potatoes with flour. You can do this by placing the flour in a disposable plastic bag, adding the sweet potato slices, and gently shaking. This thin coating helps the batter adhere better and results in a crispier pancake. After coating with flour, dip the sweet potato slices into the prepared black sesame batter, ensuring each piece is well-covered.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the batter-coated sweet potato slices into the hot oil. Fry until one side is golden brown, then flip to cook the other side until it’s also nicely browned. Make sure to cook them long enough so the sweet potatoes are tender all the way through. Once cooked, transfer the sweet potato pancakes to a paper towel-lined plate to drain excess oil. Serve hot, perhaps with a side of ketchup for dipping, if desired.
