Potato Pancakes
….Today, I grated fresh potatoes with a grater, which isn’t easy. These days, it is easy to grind them in a blender, but I still see myself doing it the way my mother did in the past. The difference in taste isn’t that different, so I decided to make it easier next time. When I start to grind a potato, the ground potato can change their color to light brown. So I was grinding some onion together in it, and the onion prevented color changing. In Korea, where there are many small mountains, we used to eat potato pancakes at a restaurant after hiking. It is made as a warm pancake spread thinly in a large pan. You’d bring it to the table and get a ton of applause!! “ooh~ahh~”. I still remember how good these times were that I spent with my family. It’s a dish in our memories. This is a simple dish that most people will love. Frankly, my daughter LACEY wanted to eat potato pancakes yesterday. So I made it in a hurry so that she could eat it when she wanted to eat it. LACEY must have had a delicious dinner with the potato pancakes….Being able to eat whatever you want when you want is a small happiness.
Servings: 4
Time: 1 hour plus 30 minutes for grinding potato with a grater, if you use a grater
Ingredients:
- 6 yukon gold potatoes 1300g(850g remove excess water), peeled and ground
- 1 onion(200 g), ground
- 1 zucchini(300 g), julienned
- 1 1/2 tsp + 6 g sea salt
- 1 tbsp garlic
- 3–4 green onions, sliced
- 1 tbsp sesame oil
- settled potato starch
- avocado oil to fry
Cooking Instructions:
- Julienne the zucchini into a tray. Sprinkle 6 g sea salt( 2 % of the zucchini)onto the zucchini and set aside for 30 minutes(turn it over once).
2. Grind the potato and onion with a grater(you can use a blender) and sift them with a strainer for removing excess water. Some water and starch may leak out into the bowl as you do this, but just keep it there for later.
3. Let the water sit for 10–15 minutes until the starch is completely settled on the bottom.
4. Discard the yellow water from the top and keep the settled starch.
5. After 30 minutes, squeeze the salted zucchini to remove excess water with a cheese cloth.
6. Put the ground potato, settled starch, zucchini, garlic, green onion, sea salt, and sesame oil into a bowl.
7. Heat a pan with medium heat and add the avocado oil into the pan.
8. Fry the pancake mixtures onto the pan until light brown both sides. Repeat with all pancake mixtures and place them onto a tray.
9. Serve the pancakes hot or at room temperature with soy sauce(2 tbsp soy sauce + 1 tbsp vinegar: this is optional).
You can also view this recipe on instagram.
