Description
These delightful Korean potato pancakes are crispy, customizable, and perfect for a quick weeknight dinner. Ready in 30 minutes!
Ingredients
Scale
- 2 cups grated potatoes (Yukon Gold or Russet)
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Water as needed
- Vegetable oil for frying (canola or sunflower)
Instructions
- Rinse the grated potatoes under cold water to remove excess starch. Drain well and squeeze out any excess moisture.
- Combine the grated potatoes, chopped green onions, flour, salt, and black pepper in a bowl. Adjust consistency with water if needed.
- Heat a large skillet over medium-high heat and coat it generously with vegetable oil.
- Drop dollops of batter into the hot skillet, flattening them gently. Fry until golden brown, about 3-4 minutes on each side.
- Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Serve warm, ideally with soy sauce or gochujang sauce for an extra kick.
Notes
These pancakes are versatile; add any leftover vegetables you have on hand!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg