Potato Pancake recipe - ingredients, nutrition and when to eat it
This pancake is made with finely grated potatoes and pan-fried until crisp, with a crunchy outside and pleasantly chewy center.
This pancake is made with finely grated potatoes and pan-fried until crisp, with a crunchy outside and pleasantly chewy center. It is especially good served warm on a rainy evening or as a simple lunch.
Vegetables · 25 minutes to cook
Nutrition (per 308g serving): 323.6 kcal · protein 5.6g · carbohydrate 48.8g · fat 12g · sodium 1539mg
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: Instead of discarding all the potato water, let it sit briefly so you can mix the starch that settles on the bottom into the batter.
Tips: Spread the batter thinly so the edges cook up crisp.
Tips: Heat the pan thoroughly before adding the batter to help keep the pancake from sticking.
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Ingredients (1 serving)
- Potato — 2 pc
- Potato starch — 1 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Water — 1 Tbsp