Crispy and savory Korean potato pancakes, perfect as a snack or side dish.
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Grate the potatoes and place them in a bowl.
Add chopped green onions, salt, black pepper, flour, and the egg to the grated potatoes.
Mix all the ingredients until well combined.
Heat vegetable oil in a frying pan over medium heat.
Spoon the potato mixture into the pan, flattening it into pancakes.
Cook each pancake for about 3-4 minutes on each side, or until golden brown.
Remove from the pan and drain on paper towels.
For extra crispiness, make sure to squeeze out excess moisture from the grated potatoes.
Serve with a dipping sauce made of soy sauce and vinegar for added flavor.
Can I use sweet potatoes instead of regular potatoes?
Yes, you can use sweet potatoes for a different flavor and sweetness.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
What can I serve with Korean potato pancakes?
They are delicious on their own or served with a dipping sauce, pickled vegetables, or a side salad.
Are these pancakes gluten-free?
To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.
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