Kitchen
Wizard
Cooking
Korean Potato Pancakes
About the recipe
These Korean potato pancakes are crispy on the outside and soft on the inside, perfect as a tasty snack or side dish!
Servings:
15 to 20 pieces
Region:
Asia
Kitchen:
Korean
Working hours:
15 min
Total preparation:
40 min
Course/dish:
-
M, f, v or v
Vegan
Material:
Oven
Season:
-
Complexity:
Average
Ingredients and supplies
- 1 large onion
- 2 eggs
- 2 tbsp cornstarch
- salt and pepper to taste
- a few tablespoons of sunflower oil for frying
Prep-work
Grate the potatoes coarsely.
Chop the onion.
Mix the grated potatoes, onions, eggs and cornflour with salt and pepper in a bowl.
Preparation
Heat oil in a frying pan.
Scoop 1 heaped tablespoon of the mixture into the pan at a time and smooth it out with the spoon so that the pancakes are about 6 cm in diameter.
Bake for 3 minutes until golden brown and turn with a spatula, bake the pancake for another minute or 2.
Don't put the heat too high or the pancakes will burn!
More pancakes can be baked in the frying pan at the same time.
Keep the pancakes warm (in a lukewarm oven or aluminum foil).
Delicious with Korean soy dip .
KPK
24 februari 2018