Enjoy a crispy and chewy new texture without any flour! This potato pancake utilizes the starch from the potatoes to create a simple yet deeply satisfying flavor. It's perfect as a snack for kids or as a side dish. Amazingly easy to make, it's an addictive masterpiece you'll want to eat again and again.
Ingredients
Main Ingredients (Makes 3 pancakes)
- Potatoes 3 large
Seasonings
- Sesame Oil (to taste)
- Salt (pinch)
Steps
- Peel 3 large potatoes.
- Grate the peeled potatoes.
- Thoroughly squeeze out the excess moisture from the grated potatoes. [Key Step!] This draining is the secret to achieving a chewy texture without flour.
- Reserve the starch that settles in the bowl after draining the potatoes. [Key Step!] This starch creates the sticky, chewy texture of the pancake.
- Add the reserved starch to the drained potatoes.
- Mix the potatoes and starch well, and season with a pinch of salt to taste.
- Heat a frying pan with a slightly generous amount of sesame oil.
- Pour the mixed potato batter into the hot pan and flatten it into a round shape. [Key Step!] Cooking it slightly thicker will result in a chewier texture.
- Cook over medium heat until golden brown and crispy. Rotate the pan occasionally to ensure even cooking.
- Once the first side is golden brown, flip it over.
- Add more sesame oil if needed, and cook the other side until similarly golden brown.
- Place the cooked pancakes on paper towels to drain excess oil. [Key Step!] To prevent the potatoes from browning, grating and cooking them one by one is efficient and results in a beautiful presentation.
- Cook the remaining potatoes in the same way.
- Transfer to a plate and serve. You can add a dipping sauce like soy sauce and vinegar if desired.
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