Crispy Potato Pancake (Gamjachaejeon)
Crispy Potato Pancake (Gamjachaejeon)
Secrets to Making Perfectly Crispy Potato Pancakes!
Enjoy a delightful brunch with these simple yet delicious crispy potato pancakes! They are perfect as a quick breakfast, a leisurely brunch, a satisfying snack, or even a delightful accompaniment to drinks. This super easy recipe is ideal for beginner cooks, ensuring a deliciously crispy outcome every time. I’ll share three key tips to achieve that irresistible crispiness!*
Ingredients- 3 medium potatoes
- 1/2 cup tempura flour
- 1 pinch of salt (approx. 1/8 tsp)
- Generous amount of cooking oil (for frying)
- A small handful of arugula (for garnish)
- Yogurt sauce, to taste (for dipping)
Cooking Instructions
Step 1
First, prepare the main ingredient: 3 medium potatoes. Peel the potatoes and then julienne them as thinly and finely as possible using a knife or a mandoline. The thinner the juliennes, the crispier the pancake will be when fried.
Step 2
Once the potatoes are julienned, soak them in cold water for about 10 to 20 minutes. This crucial step removes excess starch, resulting in a cleaner texture and a crispier pancake. Removing the starch prevents the potato strands from sticking together.
Step 3
After soaking, gently rinse the julienned potatoes under running water just once. Then, drain them thoroughly in a colander. Excess water can make the batter soggy and cause oil splattering during cooking. For best results, gently press with paper towels to remove any remaining moisture.
Step 4
To the drained potato strands, add 1/2 cup of tempura flour. Using tempura flour is key to achieving a superior crispiness compared to regular flour. While 1/2 cup is standard for 3 potatoes, you can adjust slightly based on the potatoes’ moisture content.
Step 5
Add a pinch of salt to the mixture. Gently toss everything together until the potato strands are evenly coated with a thin layer of tempura flour, creating a batter. It shouldn’t be too wet; the goal is for each strand to be lightly covered. Use chopsticks for easy mixing.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is shimmering, carefully spoon portions of the potato batter into the pan, spreading them thinly and evenly. You can make small, individual pancakes or one large one. Spreading them thinly is essential for crispiness.
Step 7
Keep the heat at medium-low and cover the pan with a lid. Cook for about 2 to 3 minutes. Covering the pan helps the potatoes cook evenly through and allows steam to escape, contributing to a crispier texture. Monitor closely to prevent burning.
Step 8
Once the bottom side is golden brown and crispy, carefully flip the pancake. Cook the other side until it’s also golden brown and crisp. Flipping back and forth until both sides are uniformly golden means your crispy potato pancake is ready!
Step 9
Arrange the finished potato pancakes on a serving plate. Garnish with a small handful of fresh arugula and serve with a side of fruit juice for a satisfying meal or a simple brunch. For an extra touch, serve with yogurt sauce for dipping!
