Sweet Potato Pancakes recipe - ingredients, nutrition and when to eat it
Thinly sliced sweet potato is coated in egg and flour, then pan-fried until golden in this Korean pancake dish.
Thinly sliced sweet potato is coated in egg and flour, then pan-fried until golden in this Korean pancake dish. Its sweet, comforting flavor makes it perfect as a snack or alongside a light lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 290g serving): 494 kcal · protein 8.3g · carbohydrate 87.1g · fat 11.7g · sodium 385.4mg
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: Slice the sweet potato thinly and evenly, since thick slices take longer to cook through.
Tips: After placing the sweet potato in the pan, add a little batter around the edges to fill the gaps and bind everything into one pancake.
Tips: The batter may burn before the sweet potato cooks over high heat, so keep the heat at medium-low and add a little more oil if needed.
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Ingredients (1 serving)
- Sweet potato — 1 pc
- Flour — 3 Tbsp
- Egg — 0.5 pc
- Cooking oil — 2 tsp
- Salt — 1 pinch
- Water — 3 Tbsp