Crispy and Chewy Chopped Potato Pancakes
Delicious Homemade Chopped Potato Pancakes with a Satisfying Texture
On rainy or gloomy days, what’s better than a warm, delicious snack? These chopped potato pancakes are perfect for kids’ snacks or as a delightful accompaniment to a Korean rice wine (makgeolli) for adults. Unlike the commonly puréed potato pancakes, finely chopping the potatoes retains their texture, offering a richer taste and a more engaging eating experience. Enjoy the irresistible combination of crispy exterior and chewy interior with these delightful chopped potato pancakes. Let’s make them now!
Main Ingredients- 4 medium potatoes
- 1 medium onion
Cooking Instructions
Step 1
First, peel the potatoes and prepare them. Initially, I considered using only half an onion, but decided to use the whole medium onion to enhance the umami and flavor.
Step 2
Cut the potatoes into small cubes that are easy to chop. Use a food processor’s chopping function or a grater to finely mince the potatoes. Chop all 4 medium potatoes.
Step 3
This is what the chopped potatoes look like after being processed. The key here is not to mince them too finely; aim for a texture that still has some bite. This method results in a much more satisfying texture compared to standard puréed potato pancakes.
Step 4
After chopping 4 medium potatoes, this is the resulting volume. Making a generous batch ensures a hearty snack.
Step 5
Finely grate the onion using a grater to extract its juice. Using onion juice makes the batter much moister and adds a subtle sweetness and aroma. If you don’t have a grater, you can also process it together with the potatoes.
Step 6
Now, in a bowl with the chopped potatoes and onion juice, add 1 teaspoon of salt and 2 ladles of pancake mix to create the batter. Adjust the amount of pancake mix based on the batter’s consistency.
Step 7
Mix all the ingredients well. The batter should be thick. If it’s too runny, the pancake might fall apart easily, so add a bit more pancake mix if needed to achieve a thick consistency.
Step 8
Heat a generous amount of cooking oil in a frying pan. Ladle portions of the batter into the pan and fry until golden brown on both sides. Using a shaped pan like an egg pan can help create pretty shapes. Cook over medium-low heat to ensure the inside is cooked through without burning.
Step 9
And there you have it – delicious chopped potato pancakes, crispy on the outside and chewy on the inside! They taste best when served hot. Enjoy your meal!
