Easy Potato Pancakes

Discovering Gamjajeon

My Favorite is Easy Potato Pancakes and I stumbled upon a delightful Korean recipe that quickly became a family favorite: easy potato pancakes, or gamjajeon. One rainy afternoon, I was searching for a comforting snack that would warm both the kitchen and our hearts. I had some russet potatoes lying around, and the idea of turning them into crispy, golden pancakes seemed perfect. Little did I know, this simple dish would become a staple in our home, loved by kids and adults alike.

Mixing the Ingredients

The magic began with peeling and grating the potatoes. The sound of the grater against the potato was oddly satisfying. As I mixed the grated potato with finely shredded onion, the kitchen filled with a hearty aroma. A sprinkle of sea salt and a bit of cornstarch helped bind everything together. It was amazing how such simple ingredients could come together to create something so delicious.

Cooking Perfection

Once the mixture was ready, I heated up my trusty nonstick pan and added a splash of vegetable oil. The oil sizzled as I spooned the potato mixture into the pan, spreading it thinly. Watching the edges turn crispy and golden brown was a sight to behold. Flipping the pancake carefully, I added a bit more oil to ensure an even crisp. It was like watching a culinary transformation right before my eyes.

Serving with a Twist

As the pancakes finished cooking, I prepared a tangy dipping sauce with tamari, lemon juice, and a touch of sugar. The combination of the crispy pancakes with the zesty sauce was irresistible. I served the pancakes with a side of kimchi, adding an authentic Korean touch. Each bite was a delightful blend of flavors and textures, making it clear why these easy potato pancakes had become such a cherished part of our meals.

Chef’s Notes-Easy Potato Pancakes

• Make sure the potato is finely grated to ensure it cooks evenly and gets crispy. Avoid using a food processor as it can turn the potato into mush. A hand grater works best.
• If the mixture seems too wet, add a bit more cornstarch or potato starch to help bind the ingredients and achieve a better texture.
• Ensure the oil is hot before adding the batter. This will help the pancakes crisp up nicely. If the oil isn’t hot enough, the pancakes may absorb too much oil and become greasy.
• For even cooking, make sure to spoon the potato mixture into the pan in consistent sizes. Flatten each pancake to an even thickness.
• If you prefer a milder flavor, use less jalapeno or omit it entirely. For a spicier kick, add more jalapeno or a pinch of red pepper flakes.
• For an extra touch of authenticity, serve these pancakes with a side of kimchi or a simple cucumber salad.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to regain crispiness.

Easy Potato Pancakes

Recipe by Kimmy

Course: Side Dish, SnackCuisine: KoreanDifficulty: Easy

Servings

4

pancakes

Prep time

10

minutes

Cooking time

10

minutes

Calories

150

kcal

Total time

20

minutes

Dive into the delightful world of Korean cuisine with these easy potato pancakes, or gamjajeon! Perfect for a quick snack or a light meal, these pancakes are crispy on the outside and soft on the inside. With just a few simple ingredients, you can whip up this delicious treat in minutes. Serve with a tangy dipping sauce for an extra burst of flavor. Ideal for kids and adults alike, this recipe is a must-try!

Ingredients

• For the Pancakes

• 1 large russet potato peeled and finely grated

• 1/4 cup yellow onion finely shredded

• 1/4 tsp sea salt

• 1/4 cup cornstarch (or potato starch)

• 1/4 cup vegetable oil (or canola oil)

• For the Dipping Sauce

• 2 tbsp tamari (or soy sauce)

• 1 tbsp fresh lemon juice (or apple cider vinegar)

• 1 green onion finely chopped

• 1/4 cup red onion thinly sliced

• 1 small jalapeno pepper minced

• 1/2 tsp granulated sugar

Directions

• Prepare the Dipping Sauce – In a small bowl, mix together tamari, lemon juice, green onion, red onion, jalapeno pepper, and sugar until the sugar dissolves completely. Set aside.
• Mix the Batter – In a large mixing bowl, combine the grated potato and shredded onion. Sprinkle with sea salt and cornstarch. Mix thoroughly until well combined.
• Cook the Pancakes – Heat a nonstick pan over medium-high heat and add 2 tablespoons of vegetable oil. Swirl to coat the pan evenly. Spoon the potato mixture into the pan and spread it thinly.
• Serve – Transfer the pancakes to a plate and serve hot with the prepared dipping sauce.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 150kcal
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 300mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 2g
• Protein: 2g
• Vitamin A: 0IU
• Vitamin C: 10mg
• Calcium: 2mg
• Iron: 4mg

FAQ-Easy Potato Pancakes

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be used, but they will change the flavor and texture. Sweet potatoes may be a bit softer and sweeter compared to russet potatoes.

Can I make these pancakes ahead of time?

Yes, you can prepare the pancakes ahead of time and store them in the refrigerator. Reheat them in a skillet or toaster oven to maintain their crispiness.

What can I use instead of vegetable oil?

You can use any neutral oil such as canola oil, grapeseed oil, or even olive oil if preferred. For a richer flavor, try using butter.

Can I freeze these pancakes?

Yes, you can freeze the pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag. Reheat from frozen in a skillet or oven.

How can I make these pancakes gluten-free?

To make the pancakes gluten-free, use gluten-free tamari instead of soy sauce and ensure that the cornstarch or potato starch you use is labeled gluten-free.