Crispy & Chewy Sweet Corn Potato Pancakes
Making Sweet Corn Potato Pancakes with a Pancake-like Texture! Potato Dishes & Corn Recipes
These days, Gangwon-do potatoes are all the rage! They sell out the moment sales open at 10 AM. Inspired, I decided to try making potato pancakes with 3 potatoes I had at home, all blended in the mixer. I added a small can of sweet corn and finely chopped Cheongyang chili peppers, plus a little bit of pancake mix to get the right consistency. Pan-frying them in oil until sizzling resulted in a surprisingly delicious potato pancake that was crispy on the outside and chewy on the inside! They had holes like pancakes, and when flipped, they turned a beautiful golden brown. Absolutely mouthwatering!
Ingredients
- 3 medium-sized potatoes
- 1/2 onion
- 1 small can (198g) sweet corn
- 2 Cheongyang chili peppers
- 1/2 cup pancake mix (approx. 60g)
- 1/2 teaspoon salt
Cooking Instructions
Step 1
Drain the canned sweet corn (198g) thoroughly using a sieve. Excess water can make the batter too loose.
Step 2
Peel and roughly chop the 3 medium-sized potatoes and 1/2 onion. Place them in a blender and blend until very smooth, with no lumps remaining.
Step 3
Transfer the blended potato and onion mixture to a large bowl. Add the drained sweet corn, 2 finely chopped Cheongyang chili peppers, and 1/2 teaspoon of salt. Mix well. Check the batter consistency; if needed, you can add a tiny bit of corn liquid or remove some.
Step 4
Add 1/2 cup (approx. 60g) of pancake mix and stir until well combined to form the batter. The consistency should be similar to pancake batter – not too thin, not too thick. Ensure there are no dry pockets of flour.
Step 5
Heat a pan over medium heat and add a generous amount of cooking oil. Ladle about one scoop of batter onto the hot pan, spreading it into a round, flat shape. Spreading it thinly is key to achieving a crispy texture.
Step 6
Reduce the heat to medium-low and cook slowly. When small bubbles start to appear on the surface of the batter, it’s time to flip. They will look like little holes, just like on a pancake.
Step 7
Carefully flip the pancake with a spatula and cook the other side until golden brown, also over medium-low heat. Avoid using high heat, as this can burn the outside before the inside is cooked. Gently cooking until golden brown on both sides is crucial for the best flavor and texture. Once both sides are a beautiful golden color, they are ready!
