This potato savory pancake made with julienned potato is crispy and are great as an appetizer. In Korea potato pancakes are served with a dipping sauce. A sauce made with soy sauce, vinegar and chili matches perfectly with potatoes.
INGREDIENTS
- 2 medium potato
- 3 tablespoons vegetable oil
- 1/3 teaspoon salt
- 1/4 ground black pepper
- 2 tablespoons corn starch
SAUCE
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar or 1/2 tablespoon white vinegar
- 1/2 teaspoon brown sugar
- 1 green chili pepper, thinly sliced
DIRECTIONS
- Peel the potatoes. Thinly julienne or shred the potatoes. Put the potatoes in a bowl of water. set it aside set aside for a minute.
- Make a dipping sauce. In a small bowl, add soy sauce, rice vinegar, and thinly sliced chili and mix.
- Drain the potatoes and then squeeze out the excess water.
- Put the potatoes in a bowl. Season with salt and pepper. Add corn starch and then mix. it.
- Add vegetable oil the pan and heat it over medium high heat. Place one tablespoon of potato mixture to the pan and flatten it down. Cook until brown and crispy on both sides.
- Serve the potato pancake hot with soy sauce dipping sauce at a side.
