Description
Light and crispy potato pancakes with a Korean twist, perfect for appetizers or snacks.
Ingredients
Scale
- 2 large potatoes, grated
- 1 small onion, grated
- 1/4 cup all-purpose flour
- 1 egg, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Squeeze out excess moisture from grated potatoes and onion using a kitchen towel.
- Combine the squeezed potatoes, onion, flour, beaten egg, salt, and pepper in a mixing bowl.
- Heat vegetable oil in a frying pan over medium heat.
- Fry spoonfuls of the mixture in the hot oil, flattening them into pancake shapes.
- Flip the pancakes to fry the other side until golden and crisp.
- Drain on paper towels and serve warm with dipping sauce.
Notes
For a healthier version, you can bake the pancakes at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg