Korean Potato Fritters (Gamjajeon)
Korean potato fritters or gamjajeon is so simple to make yet so delicious. Great side dish and appetizer. Crispy with soft inside.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 potatoes (, sprouts removed and peeled)
- vegetable oil
- soy dipping sauce ((Choganjang 초간장))
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 tsp sesame seeds
- 1 cup flour
- 1 cup water
- 1/2 tsp Sea Salt (Trader Joe's)
- 1 1/4 Cup gluten free flour ((may vary depending on type of GF flour))
- 1 Cup water
- 1/2 tsp Sea Salt (Trader Joe's)
Instructions
- 1
Make dipping batter by mixing flour, water and salt. Mix until smooth. There are 2 recipes for gluten free and regular, make one or the other.
- 2
Peel and remove all sprouts from potatoes. Leave in water until you are ready to cut.
- 3
Cut potatoes into slices around 0.5 cm/0.2 inches thick. If it's too thin, the batter coating will overtake the potato and if it's too thick it will take longer to cook all the way.
- 4
To help the potato cook, pre cook the potato slices in the microwave. About 2 minutes at full power for 3 potatoes.
- 5
Immediately add all the potatoes into the batter and keep it covered. Otherwise the potato will start to turn black pretty quickly.
- 6
Heat about 2 Tbs of oil in a pan on medium high heat.
- 7
Take potato slices coated with batter and then add to the pan. Reduce heat to medium.
- 8
Pan fry in oil for 4-5 minutes on each side. Cook until it is nicely browned.
- 9
While the potatoes are cooking, mix 2 Tbs soy sauce and 1 Tbs vinegar to make Choganjang. See my Korean Sauces I recipes (For Dipping) for other dipping sauce recipes.
- 10
Potatoes are done if you can easily poke through with a chopstick.