25/10/2024
Elevate your snacking with these 3-Ingredient Korean-style potato pancakes, perfectly crispy on the outside and soft on the inside — made with high-quality U.S. ingredients! Buddhist friendly, crispy, flavorful, and oh-so-simple, these are perfect for any occasion!
Savory Korean-Style Potato Pancakes
Ingredients:
- 3 U.S. Russet potatoes
- 1 U.S. organic carrot
- 2 tbsp U.S. flour
- 4 tbsp Tapioca starch
- ½ tsp Salt (adjust to taste)
- Oil for frying
( ½ julienned U.S. onion for allium version)
Dipping sauce:
- 1 tbsp rice vinegar
- 1 tsp korean corn syrup
- 1 tsp korean soy sauce
- 1 tsp sugar
- 1 tsp chopped korean chilies (optional)
Cooking Instructions:
1. Peel 1 potato and carrot, julienne cut (grate the potatoes and carrot using a box grater or food processor ) one potato along with one organic U.S. carrot.
Blend 2 potatoes in a blender until it becomes a smooth puree.
2. In a large bowl, combine the grated potatoes and carrot, then pour in the potato puree. Add the U.S. flour, tapioca starch, and salt. Mix well until everything is evenly coated.
3. Heat a non-stick pan over medium-low heat and add enough oil to cover the bottom. pour half of the mixture into the hot pan, flattening it with the back of a spatula to form a pancake about 1/2 cm thick.
4. Fry for about 3-4 minutes on each side or until golden brown and crispy. Adjust heat as necessary to prevent burning. Once cooked, transfer to a plate lined with paper towels to drain excess oil.
5. In a small bowl, mix all the seasoning and stir well, serve the pancake hot with the dipping sauce. Enjoy.your crispy, savory treat!
Tips
- For added flavor, consider mixing in julienned U.S. onions.
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