Quick & Easy Kimchi Potato Pancakes
Savoury potato pancakes packed with umami kimchi! These quick and easy kimchi potato pancakes are made with only 6 ingredients! They're delicious as a snack, appetizer or side dish and will be a hit with the family.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 small yellow russet potatoes (peeled)
- 2 cups kimchi (finely chopped)
- 0.5 cup all-purpose flour (or cornstarch/potato starch/gluten-free baking flour)
- 0.5 cup potato starch (or cornstarch)
- 1 large egg
- 4 tbsp vegetable oil (or any neutral oil)
Instructions
- 1
First grate your peeled potatoes with a box grater or a food processor on the smaller setting. Transfer grated potatoes to a colander.
- 2
Rinse the grated potatoes with cold running water to remove excess starch. Strain out the excess water by giving the colander a good shake.
- 3
Transfer the grated potatoes into a clean tea towel and wring out as much water as possible. Note: The drier the potatoes are, the more crispy your pancakes will be.
- 4
Place the grated potatoes in a large mixing bowl with all-purpose flour, potato starch, egg and chopped kimchi. Mix thoroughly until ingredients are well combined and the batter is sticky.
- 5
In a large pan on medium heat, add 2 tbsp vegetable oil. Spoon about 1/4 cup of the batter into the hot pan. Flatten batter into a thin pancake using the flat side of your measuring cup. Do not overcrowd the pan and fry the pancakes in small batches depending on the size of your pan.
- 6
Flip pancakes over with a spatula. Pour another 2 tbsp of vegetable oil around the pancakes. Fry on the other side until golden crispy brown. Remove pancakes from pan and transfer to a wire rack or paper-towel lined plate to remove excess oil. Serve with your favourite condiment and enjoy!