Simple potato pancake

Today I’m progressing to show you a simple thanks to build a delicious pancake, known as gamjajeon (감자전) in Korean. I denote a direction and video showing a way to build ancient gamjajeon years agone, however this version uses a number of shortcuts and is way easier. within the ancient means, we have a tendency to grate the potatoes, then drain and capture the starch to use within the griddlecake mixture to form it thick. during this easier version, we have a tendency to add potato starch powder directly, and that we use the complete potato.

When you desire a snack, you'll be able to whip this up in minutes. the within is chewy and soft, and also the outside may be a very little crisp and fresh sort of a french fry. The grated onion wholly makes it: onion and potato may be a sensible combination! If your kids sink in from college hungry, this is often an ideal snack before dinner. If you have got a potato, simply grate and build and serve with a glass of milk!

It’s additionally far better with the sauce, that is optional , however I extremely suggest it.

This is the last in my series of videos recorded in Montauk, once my deep-fried flatfish direction and my scallops doenjang-jjigae direction. i used to be coming up with on picture taking this one on the beach, however it absolutely was too windy down there, thus I recorded it on the deck at sunset. i actually enjoyed my time in Montauk, some day I’ll go back.

Enjoy the recipe! everyone will cook this! If you have got a potato reception, time to form a pancake!

Ingredients

1 large potato (8 ounces), peeled and grated
¼ cup grated onion
¼ teaspoon salt
¼ cup potato starch
¼ cup grape seed oil (or vegetable oil)
For dipping sauce
2 tablespoons soy sauce
1 tablespoon freshly squeezed lime juice (or vinegar)
1 green onion, chopped
¼ cup thinly sliced onion
1 jalapeno pepper, chopped
½ teaspoon sugar

Method

To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
Heat up a 9 to 12 inch nonstick pan over medium-high heat.
 Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.
 Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
 Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
 Transfer it to a plate and serve hot with the sauce.