Seafood and Chive Potato Pancake
Seafood and Chive Potato Pancake
Crispy Outside, Chewy Inside: Delicious Seafood and Chive Potato Pancake Recipe
A simple potato pancake featuring savory seafood and aromatic chives. Enjoy the delightful contrast of a crispy exterior and a satisfyingly chewy interior.
Ingredients- 2 medium potatoes
- 1/2 cup all-purpose flour (or pancake mix)
- 1 handful chives (approx. 50g)
- 1/2 cup cooked clam meat
- 1/2 squid, cleaned and cut
- 1/4 cup oysters
- 1/2 cup water (or as needed)
- 1/2 Tbsp minced garlic
- Generous amount of rice bran oil or cooking oil
- 1/4 onion
- 1 Korean green chili pepper (optional)
Cooking Instructions
Step 1
Peel and thoroughly wash the potatoes. Grate them finely using a box grater. You can use the collected potato juice for the batter. If grating is difficult, thinly julienne the remaining potato. This adds a nice texture.
Step 2
Wash the chives and cut them into approximately 2-3 cm lengths. Place the cut chives on top of the grated potatoes.
Step 3
Add the cleaned and prepared seafood (clam meat, squid) on top of the potatoes and chives. Since oysters can easily break apart, it’s best to add them towards the end of mixing the batter.
Step 4
Finely mince or thinly slice the onion. Deseed and finely mince the Korean green chili pepper. If you prefer less spice, omit the chili pepper or adjust the amount. Add the prepared vegetables to the batter ingredients.
Step 5
Add the flour (or pancake mix) and mix lightly with the other ingredients first. Then, gradually add water while mixing, until you achieve a thick but pourable batter consistency. It shouldn’t be too watery, just enough to hold the ingredients together. Season with minced garlic and salt, as the batter might be bland otherwise. Finally, gently fold in the oysters, being careful not to mash them.
Step 6
Heat a frying pan over medium-high heat and add a generous amount of rice bran oil (or cooking oil). Ladle a portion of the batter onto the hot pan and spread it thinly and evenly using a spatula or ladle. Cook for about 3-4 minutes per side until golden brown and crispy on the outside, and cooked through on the inside. Add more oil in the middle if needed to prevent sticking and ensure even browning.
