Crispy & Tender German Potato Pancakes
Your Guide to Making Delicious Crispy & Tender German Potato Pancakes with Baek Jong-won’s Recipe
There’s nothing quite like pancakes with makgeolli, especially on a rainy day! Today, I’m sharing Baek Jong-won’s recipe for German potato pancakes, which are wonderfully crispy on the outside and tender on the inside. The addition of ham and cheese creates a savory and nutty flavor that’s perfect as a makgeolli accompaniment or even as a snack for kids. Try making this delightful dish at home!
Main Ingredients- 5-6 large potatoes
- 3 Tbsp potato starch
- 3 Tbsp grated Parmesan cheese
- 1 small can of ham
- Pinch of black pepper
Cooking Instructions
Step 1
For a family of three, prepare 5-6 large potatoes. Peel them and dice them into small cubes, as they will be boiled. This ensures they cook evenly.
Step 2
Place the diced potatoes in a pot and add enough water to cover them. Bring to a boil over high heat for about 10 minutes. The water will reduce, and the potatoes should become tender and fluffy. Keep an eye on the water level and adjust the heat as needed to prevent it from evaporating completely.
Step 3
To enhance the flavor of your German potato pancakes, prepare the ham. Briefly scald the ham in hot water to remove any impurities. Then, place it in a plastic bag and mash it thoroughly. Adding ham contributes a richer taste to the dish.
Step 4
Drain the boiled potatoes completely and mash them. Since they will be hot, it’s best to mash them first using a ladle or spoon. Once they have cooled slightly, put on plastic gloves and mash them further with your hands until smooth for the best texture.
Step 5
Add the mashed ham, 3 tablespoons of grated Parmesan cheese, and 3 tablespoons of potato starch to the mashed potatoes. (You can adjust the amount of cheese to your preference; if you prefer less richness, about 2 tablespoons should suffice.)
Step 6
Season with black pepper to your liking. If you enjoy a strong pepper flavor, you can add a bit more, but about half a teaspoon is generally sufficient. Mix all the ingredients thoroughly until well combined to form the batter.
Step 7
Shape the batter into small, flattened patties. They should be uniform in size and thickness for even cooking.
Step 8
If you’re not planning to eat them all at once, you can wrap each patty in plastic wrap and store them in a freezer bag. This way, you can easily take them out and fry them whenever you want. Heat a generous amount of oil in a frying pan over medium heat. Once the oil is preheated, carefully place the shaped patties into the pan.
Step 9
Fry the potato pancakes until they are golden brown and crispy on both sides. Since the potatoes are already cooked, they don’t need a long frying time. Remove them from the pan once they reach your desired level of golden crispness.
Step 10
To drain excess oil and achieve an even crispier texture, place the fried potato pancakes on parchment paper for a moment before transferring them to a serving plate.
Step 11
Arrange the potato pancakes on a plate and sprinkle with parsley flakes for a visually appealing presentation. They look like hash browns or croquettes, don’t they? They are perfectly fried to a beautiful golden crisp. (In the background, you can see octopus rice cakes, which we enjoyed alongside!)
Step 12
These sizzling, freshly fried German potato pancakes are wonderfully crispy on the outside and delightfully tender and moist on the inside. The savory ham bits and the subtle cheese aroma make them a perfect pairing with makgeolli. They are also a fantastic snack option for children. Give them a try!
