Crispy Potato and Onion Pancake recipe - ingredients, nutrition and when to eat it
Finely shredded potatoes and onions are pan-fried until golden and crisp. The potatoes’ mellow flavor pairs with the onion’s gentle sweetness, making this a…
Finely shredded potatoes and onions are pan-fried until golden and crisp. The potatoes’ mellow flavor pairs with the onion’s gentle sweetness, making this a good side dish for a simple lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 234.5g serving): 319.4 kcal · protein 5.4g · carbohydrate 42.5g · fat 14.4g · sodium 312.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potato into thin, even strips so they cook at about the same rate.
Tips: Spread the batter in a thin layer in the pan, then flip it when the edges turn golden for an easier, crispier pancake.
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Ingredients (1 serving)
- Potato — 1 pc
- Onion — 0.3 pc
- Korean pancake mix — 2 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 Tbsp