Crispy Potato Pancake (Gamja-chajeon) – No Flour Needed!
Crispy Potato Pancake (Gamja-chajeon) – No Flour Needed!
Easy Potato Pancake Recipe (Gamja-chajeon) Without Flour
Make delicious potato pancakes using just shredded potatoes! This recipe creates a wonderfully crispy exterior and a tender interior, proving you don’t need flour for a fantastic pancake.
Main Ingredients- 1 large potato
- 1/3 tsp salt (or to taste)
- A pinch of black sesame seeds
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, thoroughly peel the potato. This recipe is great because even one large potato is enough to make a substantial pancake.
Step 2
Prepare the potato for shredding. To make shredding easier with a mandoline slicer, insert a chopstick deep into the potato. Hold the potato with the thick end of the chopstick pointing downwards. This stabilizes the potato for safe and even slicing.
Step 3
Now, we’ll use a mandoline slicer to cut the potato into thin strips. As you can see, using a mandoline makes it significantly easier and faster to shred the potato.
Step 4
Using the mandoline slicer, carefully shred the potato into very thin strips. A mandoline is efficient and produces uniformly thin shreds. If you don’t have a mandoline, you can carefully shred the potato by hand with a knife, though it will take more effort.
Step 5
In a bowl, combine the shredded potato with 1/3 teaspoon of salt and gently toss to coat. This will help the potato soften slightly, making it easier to form the pancake. Since this recipe doesn’t use flour or starch, we’ll keep the natural potato starch intact.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using plenty of oil is key to achieving a crispy potato pancake.
Step 7
Once the pan is hot, carefully place the salted shredded potatoes into the pan and spread them out thinly. Sprinkle a pinch of black sesame seeds over the top for visual appeal and added nutty flavor. Use your hands to press the shredded potato mixture into a thin, even layer in the pan. The black sesame seeds are optional but add a nice touch; you can omit them if you prefer.
Step 8
Cook the pancake, flipping it once, until both sides are golden brown and crispy. It’s best to cook over medium heat rather than high heat to ensure the inside cooks through while the outside becomes perfectly crisp without burning.
Step 9
Voila! Your golden brown and delightfully crispy potato pancake (Gamja-chajeon) is ready. Serve immediately while warm for the best texture and flavor.
