These traditional Korean potato pancakes (Gamja Jeon) are a simple and comforting delight. Serve them with this savory and toasty dipping sauce for a fantastic appetizer or side dish.
2 russet potatoes, grated
1/2 cup water
2 Tbsp. grated white onion
1 Tbsp. all-purpose flour
1 Tbsp. tempura flour
1/2 tsp. kosher salt
1 1/2 Tbsp. vegetable oil
1 1/2 Tbsp. finely chopped red jalapeño chile
How to Make It
Combine grated potatoes and water in a medium bowl; let stand 15 minutes.
Carefully drain liquid from potatoes, leaving potato starch in bottom of bowl. Add onion, flour, tempura flour, and salt; stir to combine.
Heat oil in a large nonstick skillet over medium-high. Add batter to hot oil in 4 separate portions; top evenly with jalapeño. Cook until edges begin to brown and small bubbles form on top of pancakes.
Turn pancakes, and press each down with a spatula to create thin pancakes. Cook until slightly crisp and cooked through, about 2 minutes. Serve immediately with Korean Pancake Dipping Sauce.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.