Crispy on the outside and tender inside, these shredded potato pancakes are a simple yet satisfying dish. Lightly seasoned and pan-fried to golden perfection, they highlight the natural flavor of potatoes. Enjoy them hot with a soy dipping sauce for a delicious Korean-style snack or side.
Try this recipe from W Table.
Ingredients:
- 400 grams potatoes
- 1/3 teaspoon salt
- 1 tablespoon flour
- Cooking oil as needed
(Serves 2)
Instructions:
Slice the potatoes thinly into julienne strips, then soak them in water
to remove excess starch. Drain well using a strainer.
In a bowl, mix the potato strips with the salt and flour until well coated.
Heat oil in a pan and spread the potato mixture evenly. Cook until golden brown on both sides. (Serve with soy dipping sauce, if desired.)
[Source: W table]
