STEP 1/9
Prepare peeled potatoes and onions after rinsing in running water.
STEP 2/9
Cut potatoes into slices and slice them into thin slices about 2mm thick.
STEP 3/9
Cut 80g of onions into slices that are similar in thickness to potatoes.
STEP 4/9
Put sliced potatoes and onions in a bowl and add 3 pinch of salt.
STEP 5/9
Stir the potatoes and onions so that the salt seasoning is evenly soaked. (Personally, if you are not confident when turning over the potato salad, add 1 to 2 tablespoons of pancake powder or starch powder.)
STEP 6/9
Put 3 tablespoons of grape seed oil in a pan, preheat the pan over medium heat, place the potato salad dough in a round shape, and fry it over medium heat and medium low heat so that it does not burn.
STEP 7/9
If the edge of the bottom of the potato salad is golden, shake the pan from side to side so that it can be cooked evenly,
Turn it over with a spatula.
If it is difficult to turn it over with a fritter tender, use a plate similar to the size of the pan.
STEP 8/9
Press it with a fritter tender to spread the potato pancake, and add additional oil if you feel it is insufficient.
STEP 9/9
Change the heat to medium and low for about 2 minutes, lift up the bottom of the potato salad, turn off the gas stove if it's golden brown, and put it on a plate to make potato salad.
If you fry only potatoes and onions, it won't be sticky, so the shape may be ruined when you flip it, so you can add a little bit of pancake powder or starch powder to your liking.
Change the heat to medium and medium, not high.