Super Easy Blender Potato Pancakes (Gamjajeon)
A Quick Recipe for Chewy and Crispy Potato Pancakes Made Easily with a Blender
While I do enjoy potato pancakes made with julienned potatoes, I often find myself making these blender versions because they’re so much simpler and result in a wonderfully chewy and crispy texture. This is a go-to nutritious snack for our family, especially during the peak potato season. It’s a recipe that brings a taste of summer, as it’s quick to make even when it’s hot outside. The simple, pure potato flavor is exquisite, making it a great option for snacks or an accompaniment to drinks. I’ll guide you step-by-step on how to make these delicious blender potato pancakes, which can be made wonderfully without any added flour.
Ingredients- 5 medium-large potatoes
- 150ml water
- 4 Tbsp potato starch
- 1/2 tsp salt
- Cooking oil (generous amount)
Cooking Instructions
Step 1
Prepare about 5 potatoes, aiming for medium to large sizes. If you have smaller potatoes, you can mix them in to achieve a similar total volume.
Step 2
Peel the potatoes thoroughly. Then, cut them into roughly 1-2 cm chunks to make them easier to blend. This preparation step is so simple, you’ll feel like you’re already most of the way done with this easy pancake recipe.
Step 3
Place all the chopped potatoes into a blender. Since potatoes alone might not blend smoothly, add 150ml of water. Blend until there are no lumps and the mixture is completely smooth.
Step 4
Pour the smoothly blended potato mixture into a fine-mesh sieve set over a bowl. Lightly strain the liquid, allowing the potato pulp to remain in the sieve.
Step 5
Let the mixture sit in the sieve for about 15 minutes. You’ll notice that the clear liquid will separate and collect at the bottom of the bowl, while the starch will settle there too.
Step 6
After 15 minutes, carefully pour off the clear liquid. Transfer the remaining potato solids from the sieve into a separate clean bowl.
Step 7
Look at the bowl where you strained the liquid. You’ll see a white layer of potato starch settled at the bottom. Discard the water and add this collected starch to the potato solids you set aside in the bowl.
Step 8
To the potato solids and starch mixture, add 4 tablespoons of potato starch and 1/2 teaspoon of salt. Mix everything together thoroughly to create the batter. This amount of salt is usually sufficient to bring out the natural savory flavor of the potatoes, making them delicious even without a dipping sauce. If you prefer, you can adjust the salt level or serve with a soy sauce-based dipping sauce after cooking.
Step 9
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Ensure the oil is well-heated before adding the batter; this is key to achieving a crispy exterior and a chewy interior for your potato pancakes.
Step 10
Ladle about one large spoonful of the batter onto the hot, oiled pan. If you’re using a smaller pan, like one for omelets, this amount will create a nicely thin pancake. Using a larger pan is also perfectly fine. I often switch between different pans depending on my mood.
Step 11
Once the edges of the pancake start to turn golden brown, carefully flip it over and cook the other side until it’s also golden brown. Your savory and delicious blender potato pancakes will be ready in no time! They disappear incredibly fast, usually before they even have a chance to stack up. Potatoes are a great source of Vitamin C, which is surprisingly stable even when heated—often containing more than apples! Enjoy these healthy and tasty blender potato pancakes for a delightful snack.
