Spring Blossom Potato Pancakes (Hwajeon)
Pure Potato Pancakes Made with Sprouted Potatoes and Raw Starch – A 100% Potato Hwajeon Recipe
As early spring arrives, stored potatoes tend to sprout, making it a perfect time to use them up! This recipe transforms sprouted potatoes into a delightfully chewy and tender pancake, entirely from pure potato. Unlike traditional potato pancakes that might use flour or starch for crispiness, using only potatoes and their natural raw starch creates a wonderfully soft texture. When you grind potatoes and let the liquid settle, a fine white starch precipitates at the bottom. Incorporating this raw starch into the potato mixture results in an incredibly sticky and melt-in-your-mouth pancake. While traditional Hwajeon are made with sweet glutinous rice flour, we’re creating a unique version by adorning these potato pancakes with edible flowers, making them just as beautiful! They’re also easier to make since potatoes are readily available. For a truly exceptional potato pancake, don’t skip using the raw starch sediment – it’s the secret to achieving a luxurious texture!
Ingredients- 3 potatoes
- 1 cup water (for grinding)
- 1 teaspoon salt
- 3-4 tablespoons cooking oil
- 1/2 red chili pepper (for garnish)
- 1/2 green chili pepper (for garnish)
- 8 edible flower petals (for garnish)
Cooking Instructions
Step 1
First, thoroughly peel the sprouted potatoes (3 in total) and remove any sprouting buds. Cut them into manageable, bite-sized cubes that are easy to blend in a mixer. Be sure to remove all parts of the sprouts, as they can impart a bitter taste.
Step 2
Place the cubed potatoes into your mixer. Add 1 cup of water, just enough to help the potatoes blend smoothly. Secure the lid and blend until you have a smooth potato mixture. Do not discard the water used for blending; it contains the precious potato starch.
Step 3
Place a fine-mesh sieve over a bowl. Carefully pour the blended potato mixture into the sieve, allowing the liquid to drain into the bowl below. This process separates the potato pulp from the liquid, which contains the starch. Ensure the bowl is positioned to catch all the drained liquid.
Step 4
Transfer the potato pulp remaining in the sieve into a separate mixing bowl. Add 1 teaspoon of salt and mix well to season the potato mixture evenly. Properly seasoning the potato base is key to a flavorful pancake.
Step 5
Let the drained liquid in the bowl sit undisturbed for a while. You will notice a white, starchy sediment settling at the bottom. Gently pour off the clear water from the top, leaving behind the thick, white potato starch. Scoop this raw starch and add it to the potato pulp mixture from step 3. Mix everything thoroughly until well combined. This raw starch is the secret to achieving that wonderfully chewy and tender texture!
Step 6
Prepare the garnishes. Wash the red and green chili peppers, remove the seeds, and finely mince them. Gently rinse the edible flower petals and pat them dry. These colorful garnishes will make your Hwajeon visually appealing.
Step 7
Now, it’s time to cook the pancakes. Heat a frying pan over medium-low heat and add 3-4 tablespoons of cooking oil. Ladle portions of the potato mixture onto the hot pan, spreading them into thin, round pancakes. Arrange the minced chili peppers decoratively on top of each pancake. Cook until golden brown and crisp on both sides. Once cooked, turn off the heat. Carefully place the edible flower petals onto the hot pancakes. Gently press down with the back of a spoon or a spatula; the residual heat will help the petals adhere, creating beautiful Hwajeon. Serve immediately and enjoy!
