Crispy Outside, Chewy Inside! Savory and Simple Potato Pancake Recipe
The Best Savory Potato Pancakes Made with Fresh Harvest Potatoes
Whip up simple, savory potato pancakes using fresh, new potatoes. These are loved by everyone, young and old. Enjoy the perfect balance of crispy exterior and chewy interior, making them an ideal snack or accompaniment to drinks.
Ingredients- 2 medium potatoes
- 1/4 onion
- 1-2 Korean green chilies (optional)
- 1 Tbsp pancake mix
- 1.5 tsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. Grate them using a grater until finely shredded. Set the grated potatoes aside in a sieve to drain the liquid. Let the potato liquid settle for a few minutes, then carefully pour off the clear water from the top, reserving the starchy sediment at the bottom. This step is crucial for achieving a pure potato flavor with minimal flour. Finely mince the onion.
Step 2
Combine the grated potatoes with the minced onion in a bowl. If using, finely chop the Korean green chilies (seeds removed) and add them for a touch of spice. Stir in 1 tablespoon of pancake mix. Season with 1.5 teaspoons of salt and a pinch of black pepper. Mix everything together until well combined. The batter should be thick but spreadable; add a little more pancake mix if too watery, or a tiny splash of water if too stiff.
Step 3
Now, let’s cook! Heat a non-stick frying pan over medium-low heat. Add 2-3 tablespoons of cooking oil. Using a ladle or large spoon, scoop about a palm-sized portion of the batter and carefully spread it into a thin, round pancake in the hot oil. Aim for a thin pancake for even cooking and crispiness.
Step 4
Here’s a key tip for perfectly crispy potato pancakes! Maintain medium-low heat and allow the bottom side to cook undisturbed until it’s golden brown and nicely crisped. Avoid moving or flipping it too early, as it might break. Once the bottom is firm and golden, reduce the heat to low for about 30-40 seconds, then carefully flip the pancake. This technique ensures it doesn’t stick and maintains its shape beautifully.
Step 5
Cook the second side until it’s also golden brown and crispy. Flip once or twice more to ensure even cooking throughout. Once both sides are perfectly cooked and golden, carefully transfer the potato pancake to a serving plate. You’ll have a delicious pancake that’s crispy on the outside and satisfyingly chewy on the inside!
Step 6
Freshly made potato pancakes boast a delightful contrast of crispy exterior and chewy interior that everyone will love. Made with nutritious new potatoes, they make a wholesome snack for the family or a perfect partner for a cold drink, especially makgeolli (Korean rice wine). Their simple, savory flavor makes them incredibly addictive. Give this easy and delicious recipe a try!
