Potato Pancakes Two Ways
Potatoes really are something special in this world, lol. I have always had a crazy obsession with all things potatoes whether its fries, mashed potatoes, hash browns, chips, etc...you get the point. I love potatoes and this snack is something that is super easy to whip up. I do think this was one of the very first things my mom showed me how to make in the kitchen when I was a little kid, so in short, this has low risk and high rewards to make.
I’m going to share two versions of this recipe because the difference is really just adding korean pancake mixture in one vs. not adding it. If you have the time and want to make your pancake batter from scratch, by all means do so. But the joy of this snack is that it’s easy and fast so I cut corners and used a pre mixed flour mixture that you can pick up at any asian store.
For reference, the version plated on the black plate doesn’t have any batter in it. This will give you a crisper, crunchier outer later. The version on the clear plate uses a little of the pancake batter, which gives it a much chewier consistency and still a crisp outer layer. I’m also including the sauce recipe below which is optional but a nice spicy kick.
INGREDIENTS
2-3 Potatoes (I prefer to use Yukon Gold or Russet)
Chopped Chives
sliced green onions ( for garnish or you can incorporate into the pancake)
1/2 Zuchinni
Salt
Pepper
Vegetable Oil or Ghee
Korean Pancake Batter Mix (only f you are going to do the version that needs it)
Optional Seasonings (Onion Powder, Garlic Powder-You can use a few shakes of each for added flavor)
FOR THE SAUCE:
3 tbsp Soy Sauce
1 tsp Crushed Korean Red Pepper
Crushed and Chopped Garlic Bulb
1 scallion sliced thinly into rounds
2 tsp rice vinegar, lime juice or apple cider vinegar
1 tsp of fish sauce
1 tsp sesame seeds
1 tbsp sesame oil
Optional for extra heat: 1 thai chilli pepper sliced into thing and small pieces
What you will need: Grater, Frying Pan, Mixing Bowl, Spatula and Ladle
Let’s. Do. This.
If you are using the korean pancake batter mix, start by mixing 1 cup of the batter with 2 cups of water. If you are not using this mix, please proceed to step 2.
Wash the Potatoes and peel them. Grate them into a mixing bowl. (note that the color of the potato may start to change before you cook them due to oxidation, but don’t worry this is normal. I find that it happens quicker with russet potatoes vs. yukon)
Grab the zucchini and grate that into the potato mixture as well. If you like Zuchinni and are making a big batch, feel free to use the entire thing.
Chop up the chives into small pieces and add to the mixture. If you decided to use the green onions/scallions here feel free to add them now.
Add salt, pepper and any extra optional spices you wanted to include and mix.
Stir and mix all ingredients together until evenly combined.
Heat your oil or ghee in a pan on medium heat. Use enough to cover the bottom of the pan so that the mixture doesn’t stick and burn.
Once the ghee is melted or the oil is ready, use the ladle to add in mixture. The mixture should be as about as thick as if you were making regular pancakes, so a little goes a long way. Spread the mixture evenly across the pan but make sure there aren’t gaps because you want the mixture to form a nice crisp outer layer.
Let the mixture cook for about 3-4 mins on one side and flip to the other. you want the bottom side of the pancake to be a golden brown color before you flip it and then press down.
While the potato pancake cooks, start on the dipping sauce. combine all ingredients into a small bowl and taste. feel free to adjust ingredients to your liking. If it feels to salty, add a little water.
Once the pancake cooks through the other side remove from heat and start with your next batch! Depending on the size of your pan, you should get.about 3-5 out of this mixture. Stack them up as you remove from the heat to preserve their warmth. When you are ready, plate, serve and enjoy!