Kimchi Potato Pancakes
Kimchi Potato Pancakes
Kimchi Potato Pancakes. Crispy, savoury potato pancakes packed with umami-tasting kimchi! This is a great side dish, snack or appetizer idea. An easy 5-ingredient recipe.
INGREDIENTS
- 7 small yellow russet potatoes peeled
- 2 cups packed kimchi finely chopped
- 1 cup all-purpose flour
- 1 large egg
- 4 tablespoon vegetable oil or any neutral oil
- 7 small yellow russet potatoes peeled
- 2 cups packed kimchi finely chopped
- 1 cup all-purpose flour
- 1 large egg
- 4 tablespoon vegetable oil or any neutral oil
INSTRUCTIONS
- First grate your peeled potatoes with a box grater or a food processor. Transfer grated potatoes to a colander.
- Rinse the grated potatoes with cold running water to remove excess starch. Strain out the excess water by giving the colander a good shake.
- Transfer the grated potatoes into a clean tea towel and wring out as much water as possible. The drier the potatoes are, the more crispy your pancakes will be.
- Place the grated potatoes in a large mixing bowl, along with all-purpose flour, egg and chopped kimchi. Mix thoroughly until ingredients are well combined and the batter is sticky.
- In a large pan on medium heat, add 2 tablespoon vegetable oil. Spoon about ¼ cup of the batter into the hot pan.
- Flatten batter into a thin pancake using the flat side of your measuring cup. Do not overcrowd the pan and fry the pancakes in small batches depending on the size of your pan.
- Flip pancakes over. Pour another 2 tablespoon of vegetable oil around the pancakes. Fry on the other side until golden crispy brown. Remove pancakes from pan and transfer to a wire rack or paper-towel lined plate to remove excess oil. Excess oil creates for soggy pancakes.
- Serve with your favourite condiment and enjoy!
- First grate your peeled potatoes with a box grater or a food processor. Transfer grated potatoes to a colander.
- Rinse the grated potatoes with cold running water to remove excess starch. Strain out the excess water by giving the colander a good shake.
- Transfer the grated potatoes into a clean tea towel and wring out as much water as possible. The drier the potatoes are, the more crispy your pancakes will be.
- Place the grated potatoes in a large mixing bowl, along with all-purpose flour, egg and chopped kimchi. Mix thoroughly until ingredients are well combined and the batter is sticky.
- In a large pan on medium heat, add 2 tablespoon vegetable oil. Spoon about ¼ cup of the batter into the hot pan.
- Flatten batter into a thin pancake using the flat side of your measuring cup. Do not overcrowd the pan and fry the pancakes in small batches depending on the size of your pan.
- Flip pancakes over. Pour another 2 tablespoon of vegetable oil around the pancakes. Fry on the other side until golden crispy brown. Remove pancakes from pan and transfer to a wire rack or paper-towel lined plate to remove excess oil. Excess oil creates for soggy pancakes.
- Serve with your favourite condiment and enjoy!
NUTRITION
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 1g
Saturated Fat: 1g
Trans Fat: 1g
Cholesterol: 14mg
Sodium: 11mg
Potassium: 434mg
Fiber: 2g
Sugar: 1g
Vitamin A: 22IU
Vitamin C: 20mg
Calcium: 16mg
Iron: 1mg
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