Seafood and Potato Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with shredded potatoes, squid, and shrimp, pan-fried until golden.
This savory pancake is made with shredded potatoes, squid, and shrimp, pan-fried until golden. The crisp edges and chewy potato center pair nicely with the delicate flavor of the seafood. It makes a great snack on a rainy day or a tasty side for dinner.
Street food · 25 minutes to cook
Nutrition (per 316g serving): 392.1 kcal · protein 18.4g · carbohydrate 44.2g · fat 15.1g · sodium 895.3mg
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: Don’t discard the liquid released by the potatoes. Stir it into the batter to keep the potato pancake pleasantly chewy.
Tips: Spread the batter thinly in the pan and add a little extra oil around the edges to help them turn crisp.
Tips: Pat the seafood dry with paper towels so the oil splatters less and the pancake doesn’t turn soggy.
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Ingredients (1 serving)
- Potato — 1 pc
- Squid — 40 g
- Shrimp — 3 pc
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.5 tsp
- Water — 2 Tbsp