Easy Kimchi Potato Pancakes
Kimchi Potato Pancakes. Crispy, savoury potato pancakes packed with umami-tasting kimchi! This is a great side dish, snack or appetizer idea. An easy 5-ingredient recipe.
Ingredients
- 7 small yellow russet potatoes peeled
- 2 cups packed kimchi finely chopped
- 1 cup all-purpose flour
- 1 large egg
- 4 tablespoon vegetable oil or any neutral oil
Instructions
- First grate your peeled potatoes with a box grater or a food processor. Transfer grated potatoes to a colander.
- Rinse the grated potatoes with cold running water to remove excess starch. Strain out the excess water by giving the colander a good shake.
- Transfer the grated potatoes into a clean tea towel and wring out as much water as possible. The drier the potatoes are, the more crispy your pancakes will be.
- Place the grated potatoes in a large mixing bowl, along with all-purpose flour, egg and chopped kimchi. Mix thoroughly until ingredients are well combined and the batter is sticky.
- In a large pan on medium heat, add 2 tablespoon vegetable oil. Spoon about ¼ 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.
- Flip pancakes over. Pour another 2 tablespoon 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. Excess oil creates for soggy pancakes.
- Serve with your favourite condiment and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 120kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 11mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg