Are you ready to take your taste buds on a flavorful journey to Korea? These Korean Style Scallion Potato Pancakes are not just a delightful snack; they're a crispy, golden, and utterly irresistible treat that will have you coming back for more! With just a handful of ingredients and a quick prep time, you can whip up a batch of these savory pancakes in no time. Perfect for a cozy dinner or an impressive appetizer, this recipe is sure to become a favorite in your kitchen. Dive into the world of Korean cuisine and discover how easy it is to create this mouthwatering dish that’s crispy on the outside and tender on the inside!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cups grated potatoes
- 1 cup chopped scallions
- 1/2 cup gluten-free flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- Oil for frying
Instructions
- Begin by preparing your ingredients. Peel the potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This will help the pancakes become crispy.
- In a large mixing bowl, combine the grated potatoes and chopped scallions. Mix well to ensure the scallions are evenly distributed throughout the potato mixture.
- Add the gluten-free flour, salt, and black pepper to the potato and scallion mixture. Stir until everything is well combined.
- Gradually add the water to the mixture, stirring continuously until the batter holds together but is not overly wet. The consistency should be thick enough to form patties without falling apart.
- Heat a non-stick skillet or frying pan over medium heat. Add enough oil to cover the bottom of the pan, about 2-3 tablespoons. Allow the oil to heat up for a minute or two.
- Once the oil is hot, take a spoonful of the potato mixture and gently place it in the skillet. Flatten it slightly with the back of the spoon to form a pancake shape. Repeat this process, making sure not to overcrowd the pan. You can cook 2-3 pancakes at a time, depending on the size of your skillet.
- Cook the pancakes for about 3-4 minutes on one side, or until they are golden brown and crispy. Carefully flip the pancakes using a spatula and cook for an additional 3-4 minutes on the other side.
- Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Continue the process with the remaining batter, adding more oil to the pan as needed.
- Serve the Korean-style scallion potato pancakes warm, accompanied by a dipping sauce made from soy sauce, vinegar, and a sprinkle of sesame seeds, if desired. Enjoy!
Tips
- Squeeze Out the Moisture: To achieve that perfect crispy texture, make sure to squeeze out as much moisture as possible from the grated potatoes. This step is crucial for preventing soggy pancakes!
- Use Fresh Scallions: Fresh scallions not only add a burst of flavor but also a lovely color to your pancakes. Choose vibrant green scallions for the best results.
- Adjust the Consistency: If your batter feels too wet, add a little more gluten-free flour. The batter should be thick enough to hold its shape when you form the patties.
- Don’t Overcrowd the Pan: Cook the pancakes in batches to ensure they fry evenly and get that beautiful golden crust. Overcrowding can lead to steaming instead of frying.
- Experiment with Dipping Sauces: While soy sauce and vinegar are classic choices, feel free to get creative! Try adding a splash of chili oil or sesame oil for an extra kick.
- Keep Them Warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven while you finish frying the rest. This way, they’ll all be hot and ready to serve at once!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
