Colorful Three-Color Sweet Potato Pancakes
A Beautiful Three-Color Sweet Potato Pancake Recipe for Chuseok
Introducing a recipe for Three-Color Sweet Potato Pancakes that will add sweetness and vibrancy to your holiday table. The natural sweetness of the sweet potatoes combined with three beautifully colored batters—dyed with turmeric, beet, and broccoli—will make this a dish you’ll enjoy with your eyes first. With a crispy exterior and a moist interior, it tastes just like sweet potato tempura, loved by both children and adults! Make your festive table happy with these colorful sweet potato pancakes, perfect for holidays or any special occasion, and even as a snack for kids.
Main Ingredients
- 6 sweet potatoes
- 3 cups frying powder (tempura flour)
- 1/2 cup starch (cornstarch or potato starch)
- Generous amount of cooking oil for frying
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly. Then, use a vegetable peeler to remove the skin cleanly. It’s convenient to do this on a cutting board.
Step 2
Slice the peeled sweet potatoes into pieces suitable for making pancakes. Slicing them thinly, about 0.5 cm thick, will ensure they cook quickly and have a pleasant texture.
Step 3
Now it’s time to prepare the batters to give the sweet potatoes their colors. Prepare three separate bowls. In each bowl, add 1 cup of frying powder and 3 tablespoons of starch. Mixing starch with the frying powder will create a crispier texture.
Step 4
In the first bowl, add the finely chopped boiled broccoli and parsley flakes, then mix well to create a green batter. In the second bowl, add the turmeric powder and mix for a vibrant yellow batter. In the third bowl, add the beet powder and mix for a beautiful red batter.
Step 5
Gradually add cold water to each bowl while mixing the batter. The batter should have a pouring consistency, slightly thinner than pancake batter, so it coats the sweet potato slices thinly and evenly. You can also add a pinch of salt to season.
Step 6
Dip the thinly sliced sweet potato pieces into each of the three colored batters, ensuring they are coated thoroughly on both sides. A thin coating of batter on the surface of the sweet potato is key.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is adequately heated, place the batter-coated sweet potato slices one by one into the pan. Leave some space between them so they don’t stick together.
Step 8
Fry the sweet potato pancakes, flipping them occasionally, until they are golden brown on both sides. It’s important to manage the heat well to prevent burning. Once they are nicely browned, your delicious Three-Color Sweet Potato Pancakes are ready!
Step 9
By coating the sweet potato slices in a batter made with frying powder and starch, and then frying them in plenty of oil, you’ll achieve a super crispy texture, unlike typical sweet potato pancakes. The combination of the sweet potatoes’ natural sweetness and the crispy exterior makes these a delightful treat, similar to sweet potato tempura.
