potato pancake recipe
Introduction
potato pancake recipe, Craving a crispy, chewy delight that comes together in just 10 minutes? Look no further than Gamjajeon – the Korean Potato Pancake! This simple yet flavorful dish requires just a few pantry staples and delivers a perfect combination of crunch and softness. Whether you’re a beginner or an experienced cook, you’ll love how effortlessly you can whip up this savory treat. Plus, we’ll explore expert tips, storage methods, and even freezing options to keep your pancakes fresh and tasty for days!
Recipe Ingredients
Key Ingredients (For 1x, 2x, 4x Servings)
The Star of the Dish: Potato
A large starchy potato (about half a pound) forms the base of this recipe, giving the pancake its signature chewy yet crispy texture. To keep it from browning, soak the grated potato in cold water before cooking.
Binding Agent: Potato Starch
Instead of flour, potato starch (1/4 cup per pancake) helps hold the pancake together while enhancing its crispiness. It’s a game-changer for achieving that perfect bite!
Flavor Boosters: Onion & Salt
Onion (1/4 cup grated) infuses the pancake with a sweet-savory aroma, making it irresistibly delicious.
Salt (1/4 teaspoon) enhances the natural flavors of the potato and onion.
Crisping Element: Cooking Oil
A neutral oil like grapeseed oil (2-3 tablespoons per pancake) ensures a golden, crispy exterior.
Dipping Sauce: A Flavor Explosion
Soy sauce (2 tablespoons) – the umami base
Lime juice (from half a lime) – adds a tangy twist
Green onion (1, finely chopped) – brings freshness
Onion (a small amount, finely chopped) – for extra depth
Jalapeño (optional, sliced) – adds a spicy kick
Sugar (1/2 teaspoon) – balances out the flavors
Step-by-Step Cooking Instructions
Step 1: Prep the Ingredients (5 Minutes)
Peel and wash one large potato.
Grate the potato into fine shreds using a grater or a food processor.
Soak the grated potato in cold water to prevent browning.
Grate 1/4 cup onion and set it aside.
Step 2: Make the Dipping Sauce (3 Minutes)
In a small bowl, combine 2 tablespoons soy sauce, juice from half a lime, chopped green onion, a bit of finely chopped onion, jalapeño (if using), and 1/2 teaspoon sugar.
Stir well and set aside.
Step 3: Mix the Batter (3 Minutes)
Drain the grated potato and squeeze out excess water.
In a mixing bowl, combine grated potato, grated onion, 1/4 teaspoon salt, and 1/4 cup potato starch.
Mix well until fully combined.
Step 4: Cook the Pancake (10 Minutes)
Heat 2-3 tablespoons grapeseed oil in a 9-inch pan over medium heat.
Pour the batter into the pan and spread evenly.
Let it cook undisturbed for 5-6 minutes, until the bottom is golden and crispy.
Flip the pancake carefully and cook the other side for 3-4 minutes.
Listen for the shk-shk sound when shaking the pan – this ensures maximum crispiness.
Once golden brown, remove from heat and let it cool slightly before serving.
How to Make Moist and Crispy Pancakes
Use a starchy potato – It holds the pancake together without needing extra flour.
Grate finely – This ensures even cooking and a chewy texture.
Drain excess moisture – Too much water will make the pancake soggy.
Add a small amount of starch – It helps bind the ingredients while keeping it light.
Use medium heat – Cooking too fast will burn the outside before the inside is cooked.
Flip only once – Flipping too often will break the pancake and reduce crispiness.
Press down lightly – This helps the pancake cook evenly.
Use a generous amount of oil – The key to that perfect crunch.
Let it cool for a minute before eating – This enhances the texture.
Pair with the dipping sauce – It balances the flavors beautifully.
Test Kitchen Tips
Experiment with flavors: Add shredded cheese, scallions, or kimchi for variety.
Make it gluten-free: Stick to potato starch instead of flour.
Crispy tip: Cook on cast iron for an extra crunchy texture.
Pairing idea: Serve with a light Korean cucumber salad for a refreshing contrast.
How to Store Gamjajeon
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a dry pan over low heat for 2-3 minutes on each side for best results.
Avoid microwaving as it can make the pancakes chewy and less crispy.
Can You Freeze Gamjajeon?
Yes! Gamjajeon freezes beautifully:
Before Cooking: Prepare the batter and freeze it in a ziplock bag. When ready to cook, thaw and proceed with frying.
After Cooking: Stack pancakes between parchment paper and store in a freezer bag. Reheat in a pan for 5 minutes to restore crispiness.
Shelf Life: Frozen pancakes stay fresh for up to 2 months.
NonVegKahani Community Tips & Praise
Rahul K: “This recipe is a game-changer! I never knew potato pancakes could be so easy and delicious. The crispy texture combined with the chewy center makes it irresistible. Highly recommend trying with a bit of extra jalapeño for a spicy kick!”
Adjustable Ingredients (1x, 2x, 4x Versions)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Large Potato | 1 | 2 | 4 |
| Potato Starch | 1/4 cup | 1/2 cup | 1 cup |
| Onion (grated) | 1/4 cup | 1/2 cup | 1 cup |
| Salt | 1/4 tsp | 1/2 tsp | 1 tsp |
| Grapeseed Oil | 2-3 tbsp | 4-6 tbsp | 8-12 tbsp |
Step-by-Step Directions
Grate and soak potato.
Make the dipping sauce.
Mix all ingredients.
Heat oil and fry the batter.
Flip and cook until golden brown.
Serve with dipping sauce and enjoy!
Nutrition Information (Per Serving)
Calories: ~200 kcal
Carbohydrates: 35g
Protein: 2g
Fat: 8g
Sodium: 300mg
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Enjoy this easy and delicious Gamjajeon Potato Pancake Recipe and impress your family and friends with your cooking skills!
