Crispy and Chewy Homemade Potato Pancakes
Golden Crispiness! How to Make Delicious and Savory Potato Pancakes at Home
I quickly made these potato pancakes using up some potatoes I had leftover, which were starting to sprout. Eating them right after frying was wonderfully crispy and chewy! As expected, potato pancakes are so savory and light. Here’s a simple recipe for making delicious potato pancakes.
Potato Pancake Batter Ingredients- 3 potatoes (approx. 276g, peeled)
- 200ml water (1 cup)
- 1 Tbsp potato starch (optional, for extra crispiness)
- 1/3 tsp salt
- A little bit of Cheongyang chili pepper for garnish
- A little bit of red chili pepper for garnish
Spicy and Sweet Dipping Sauce- 2 Tbsp soy sauce
- 1/2 Tbsp vinegar
- 1/2 tsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1/2 Tbsp vinegar
- 1/2 tsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, peel the potatoes and cut them into roughly 2-3cm pieces, making them easy to blend. (The weight of the peeled potatoes was about 276g).
Step 2
Place the cut potatoes and 1 cup (200ml) of water into a blender and blend until smooth. If the batter is too thick, you can add a little more water.
Step 3
Pour the blended potato mixture through a fine-mesh sieve to drain the liquid. Gently stir the mixture with a spoon while it’s in the sieve; this helps the water drain quickly and separates the solids from the liquid efficiently.
Step 4
Transfer the potato solids that have been strained into a separate bowl.
Step 5
Wait for about 5 minutes. You’ll notice a white starch settling at the bottom of the liquid that was drained. Let it sit undisturbed for enough time for the starch to fully settle.
Step 6
After 5 minutes, carefully pour off the water from the top, leaving the settled starch at the bottom of the bowl.
Step 7
Combine the potato starch collected at the bottom of the bowl with the strained potato solids. If you desire an even crispier texture, add an extra tablespoon of potato starch and 1/3 teaspoon of salt. Mix everything thoroughly until well combined.
Step 8
Heat a frying pan generously with oil over medium heat. Spoon portions of the potato batter onto the hot pan, forming them into flat, round pancakes. Place a piece of red chili pepper and Cheongyang chili pepper on top of each pancake for a decorative touch.
Step 9
Once the edges of the pancake start to look translucent and cooked, flip it over and cook the other side until golden brown and crispy. Cooking over medium-low heat allows the inside to cook through evenly without burning the outside.
Step 10
Using the remaining potatoes, I made about 5 pancakes! For the dipping sauce, I mixed 2 tablespoons of soy sauce, 1/2 tablespoon of vinegar, and 1/2 teaspoon of gochugaru. Enjoy these perfectly crispy potato pancakes with the sauce!
