Easy recipe for potato pancake (tastes better than expected)
I made potato pancakes using a mixer without grinding them.The texture is worse than that of the grater, but it's delicious.
3 serving
Within 30 minutes
잔근육
Ingredients
  • Potato
    6ea
  • Salt
    2little
  • Water
    1cup
  • Cooking oil
    enough
  • Soy sauce
    1T
  • cooking wine
    1T
  • Vinegar
    1T
  • Scallions
    little
Cooking Steps
STEP 1/11
Clean the soil and remove the skin of the potato with a filler.
STEP 2/11
In a blender, divide it into four equal parts, which it is good to grind.
STEP 3/11
Put the potatoes in a blender and grind them with a cup of water.You need to add water to grind potatoes well.
STEP 4/11
Put finely ground potatoes on a strainer tray and separate the potato ingredients from the water.You can use cotton cloth.You don't have to squeeze the potatoes.Don't throw away the water and leave it for about 10 minutes, and the starch will sink down.
STEP 5/11
Discard the yellow top water and use only the starch on the bottom.Add ground potatoes, starch and two pinch of salt to knead.
STEP 6/11
Add plenty of cooking oil to the preheated pan to make crispy potato pancakes over medium heat. Scoop the dough into small circles and place it on top.
STEP 7/11
It's good because there are many edges when it's small, and it's easy for beginners to flip.Turn over when the edges are golden brown.
STEP 8/11
Bake it in front and back until it's crispy.For crispy texture, let it cool well after cooking.It is crispy only when the air from top to bottom is cooled well.
STEP 9/11
The chewy and crispy potato pancake is easily completed.
STEP 10/11
Add 1T of soy sauce, 1T of cooking wine, 1T of vinegar, and a little chopped green onion and make a sauce to accompany.
STEP 11/11
I think I'll forget the heat for a while if I dip it in the sour vinegar soy sauce and take a bite.
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