I love these pancakes for the chewy texture and crispy outside. When I was in middle school, I remember begging my mom to make me these. She said she would if I grated the potatoes. It was a clever move - I never asked again after hand grating those potatoes! It was hard work.
I strongly recommend using a blender which I will do in this recipe as the hand grating really takes a long time + very tricky when the potatoes get small.
*Important note: Only make how much you will eat on the day. These don't work well as leftovers even when reheated. 250g potatoes makes about 5-6 small pancakes.
What you need:
Potatoes
Salt
Oil to fry
Cooking Tools: Frying pan, Mesh Colander, Bowl to hold the colander, Blender recommended but you can also use a hand grater like my mom.
What to do:
Roughly peel the Potatoes and remove any eyes.
Throw all the Potatoes into a blender. Blend until finely ground.
Put the mesh colander into a bowl because the liquid and starch will drop through the colander. Pour the Potato blend into a mesh colander. Leave for 10 min. The potato blend turn a pinkish orange colour. Don't worry as this is normal due to oxidization. There will be a fair amount of brown water in the bowl from the potatoes. Carefully pour the water out of the bowl saving the starch at the bottom of the bowl - it will look white and gooey. Add the blended Potatoes back into the bowl with starch. Give everything a quick mix and add a pinch of Salt.
Add about 1 Tbsp of oil to a frying pan and put on high heat - don't skimp on the oil to mitigate pancake sticking to the pan. Make sure to swirl oil around.
Spoon the potato blend into the pan. You can make a large pancake or many small pancakes using about 1 Tbsp of potato blend for each and spread out a bit. You want the pancakes to be a little thick- just under 1 cm.
Lower heat to medium. Leave until pancake is about 70-80% cooked through and golden before flipping.
If it isn't mostly cooked through, the pancake will break and become a ball of batter with very little crisp. Flip and cook until both are golden and crispy.
Serve immediately with Soy sauce to dip. If you want to get fancy, add some chopped spring onions + dash of vinegar to the Soy sauce.
*MyMommyKim Tips:
1. Add thinly sliced Onion, Courgette, Carrot or Chillis for colour or to add a bit of texture and flavour. Onion will also prevent the potatoes going pinkish if you add them to the blend quickly.
2. Frying: I found putting a sheet of baking paper on the pan really helpful after messing some up. Pancakes were sticking to the pan and hard to flip 😩 I put oil on the baking sheet before adding the potato blend and let cook until about 70-80% done. When flipping to the other side, I added a bit of oil to the pan and removed the baking paper to cook the second side. This helped to remove any risk of ruining the pancakes!
