Whole Potato Pancakes: A Taste of Nostalgia
Nostalgic Potato Pancakes Made with Fresh Potatoes
Enjoy the delicious taste of fresh, seasonal potatoes with these homemade whole potato pancakes. This recipe brings back fond memories of childhood treats, offering a crispy exterior and a tender, flavorful interior that everyone will love.
Ingredients- 2 medium potatoes, peeled
- 2 red chili peppers
- 2 green chili peppers (optional, for extra heat)
- 1/2 green onion stalk
- 3 Tbsp whole wheat flour
- 3 Tbsp rice flour
- 1 large egg
- 2 pinches of salt
- 1/2 cup water (approx. 100ml)
- Vegetable oil, for frying
Cooking Instructions
Step 1
Begin by peeling the potatoes. Two medium potatoes are sufficient to make a generous portion of pancakes.
Step 2
Slice the peeled potatoes into bite-sized pieces. Aim for a thickness of about 0.5 cm (approximately 1/4 inch) for the best texture.
Step 3
To speed up the cooking process, microwave the sliced potatoes for about 3 minutes until they are slightly tender. This prevents them from taking too long to cook in the pan.
Step 4
In a mixing bowl, combine the whole wheat flour, rice flour, salt, and egg. Gradually add the water while stirring until you achieve a smooth batter. Finely chop the red chili peppers and green onion, then stir them into the batter. (Using a pre-made pancake mix can also yield a crispier result.)
Step 5
Your batter is now ready! The chopped red chilies and green onions add a beautiful color and enhance the flavor.
Step 6
Gently fold the partially cooked potato slices into the batter, ensuring each piece is well-coated.
Step 7
Heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully place spoonfuls of the potato batter into the hot oil, shaping them into pancakes. Fry for 3-4 minutes per side, until golden brown and crispy.
Step 8
The potato pancakes are perfectly crispy! The addition of red chili gives them a pleasant spicy kick. If you prefer less heat, you can substitute shredded carrots for a touch of sweetness and color.
Step 9
For an extra touch, I finely chopped some seaweed (gamtae) and added it to the remaining batter to make another small pancake, which is plated in the center. (This step is optional.)
