감자전/감자부침
A very simple but delicious potato pancake often served as part of a ban chan array. The onion used in this recipe will prevent the potato from turning brown.
Equipment Needed
Any One Of:
Blender
Super Fine Grater
Mortar with Pestle
Ingredients:
3 medium potatoes — (about 1.5 pounds)
1/2 large onion — (about 2.5 ounces)
1/2 teaspoon salt
Optional:
2 small green onions
1/4 small carrot
Shiitake — enoki, or other mushroom
Preparation (follow steps in order)
- Onion
- Peel and rinse in cold water.
- Grate, blend, or crush in mortar until a fine paste results.
- Potato
- Grate, blend, or crush in mortar, then mix with the onion.
Optional Ingredients:
- Green Onion
- Rinse in cold water, trimming as needed.
- Cut into roughly 1/2 to 3/4 inch long pieces.
- Carrot
- Rinse in cold water.
- Thin slice lengthwise, then cut slices into thin strips about the same length as the green onion pieces.
- Mushrooms
- Rinse in cold water.
- Thin slice (or separate stems for enoki), then cut into strips.
- Add to onion potato mix.
Lightly press the mixture in a bowl and pour off a small amount of the liquid.
Cook
Heat a lightly oiled pan over medium heat.
Add the “batter” by spoonful and press flat to form a “cake”.
Fry until a light golden brown, flip and fry the other side until light golden brown.
Serve with a dipping sauce.