Crispy & Chewy Potato Pancakes: The Ultimate Snack with Fresh Potatoes
How to Make Crispy on the Outside, Chewy on the Inside Potato Pancakes Using Fresh, Seasonal Potatoes
Enjoy delicious potato pancakes made with the rich flavor of seasonal fresh potatoes, boasting a crispy golden exterior and a naturally chewy interior. Made with simple ingredients, these pancakes are perfect as a satisfying meal or a delightful accompaniment to your favorite drinks.
Potato Pancake Batter
- 4 medium potatoes (fresh, seasonal)
- 1/3 Tbsp salt
- 1 Cheongyang pepper (optional, for a spicy kick)
- Vegetable oil, for frying
Dipping Sauce
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp red pepper flakes (adjust to taste)
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp red pepper flakes (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash and peel the potatoes. Grate them finely using a grater and place the grated potato pulp into a large bowl.
Step 2
The grated potatoes contain a surprising amount of moisture. This moisture is key to the flavor and texture of the pancake, so we’ll be using it to our advantage.
Step 3
Place the grated potatoes in a fine-mesh sieve set over another bowl. Let it sit for about 10 minutes to allow the water to drain out. Keep the potato pulp and the drained liquid separate.
Step 4
After 10 minutes, transfer the drained potato pulp from the sieve into a separate bowl. Now, it’s time to add the secret ingredient that will make your potato pancakes extra chewy.
Step 5
Carefully observe the liquid you drained from the potatoes. Gently pour off the clear water from the top, leaving behind the white starch that has settled at the bottom. This starch is crucial for achieving a crispy texture.
Step 6
Add the reserved potato starch back into the bowl with the potato pulp. This combination ensures your pancakes will be both flavorful and have the perfect chewy and crispy balance.
Step 7
Add 1/3 Tbsp of salt to the potato mixture and stir well until everything is evenly combined. You can adjust the saltiness according to your preference.
Step 8
If using, deseed the Cheongyang pepper and finely chop it. Use the whole pepper for a spicier flavor, or about half if you prefer milder heat. You can also omit it entirely.
Step 9
Heat a generous amount of vegetable oil in a frying pan over medium-low heat, ensuring it coats the entire surface. Ladle a portion of the potato batter into the hot pan and spread it into a round shape.
Step 10
Once the batter is in the pan, sprinkle the chopped Cheongyang pepper evenly over the top of the potato pancake. The spicy aroma of the pepper complements the potato beautifully.
Step 11
When the bottom of the pancake is golden brown and crispy, carefully flip it over with a spatula. Gently press down with the spatula after flipping to create a nicely flattened and uniform shape for your delicious potato pancake.
Step 12
Let’s make the dipping sauce! In a small bowl, combine 3 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp red pepper flakes. Mix well. The amount of red pepper flakes can be adjusted to your liking or omitted.
Step 13
Your crispy, chewy potato pancakes with the tangy dipping sauce are ready! Enjoy them while they’re warm. They’re perfect with a glass of makgeolli!
