Chewy and Crispy! Pure Potato Pancake (No Flour)
No Flour! A Crispy and Chewy Golden Potato Pancake Recipe Made Solely with Potatoes
Worried about rising grocery prices, I decided to lighten my shopping basket today and ended up making delicious potato pancakes with a bag of fresh potatoes! Using large, fluffy potatoes, I’ve created a healthy potato pancake recipe that achieves both chewiness and crispiness without a single bit of flour. Enjoy this flavorful pancake, made with seasonal potatoes, as the wonderful aroma of cooking fills your kitchen!
Essential Ingredients- 2 medium potatoes
- 1/4 onion
- 1/4 carrot
- 1 Korean green chili pepper (cheongyang pepper)
- 1/2 teaspoon salt
Cooking Instructions
Step 1
Peel and wash the potatoes. Grate them finely using a grater or a food processor. Place the grated potatoes in a bowl, then strain them through a sieve set over another bowl. Press down firmly with a spoon to separate the potato solids from the liquid.
Step 2
Let the separated potato liquid sit undisturbed in the bowl for 15-20 minutes. The starch will settle at the bottom. Carefully pour off the clear liquid, leaving only the white starch at the bottom. Add this starch back into the bowl with the potato solids. This step helps to achieve a wonderfully chewy texture.
Step 3
Finely mince 1/4 onion. The sweetness of the onion will enhance the overall flavor of the potato pancake.
Step 4
Wash and peel 1/4 carrot, then mince it finely, just like the onion. The carrot will add a lovely color, making the pancake look even more appealing.
Step 5
If you enjoy a bit of spice, finely mince 1 Korean green chili pepper (cheongyang pepper). You can omit this or adjust the amount if you prefer a milder taste, especially for children.
Step 6
In a large bowl, combine the potato solids, the reserved potato starch, and the minced onion, carrot, and green chili pepper. Add 1/2 teaspoon of salt to season.
Step 7
Mix all the ingredients thoroughly with a spatula or spoon until well combined, forming a cohesive batter. Ensure there are no lumps.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle a portion of the batter onto the hot pan and spread it thinly into a round shape. It’s important to let one side cook until golden brown before attempting to flip, as disturbing it too early can cause it to tear.
Step 9
Once the underside is golden brown and crispy, carefully flip the pancake using a spatula. Gently press down on the edges with the spatula as you cook the other side until it’s also golden brown and crisp. Voilà! Your chewy and delicious potato pancake, made without any flour, is ready to enjoy!
