Tuesday, March 1, 2011

Potato Pancake


March is finally here and I am glad the day didn't disappoint with plenty of sunshine albeit a bit chilly. Melting snow and crackling ice as we walk around outside and squirrels popping up and down the Pine trees is a sign that everyone is ready to come out and spring to action. Spring is always welcoming to me despite being rainy, mushy and wet at times as I know soon, I will not need any more extra winter clothing piling on me and more sunshine makes one a happier person.

For a lighter appetite, I made this Potato Pancake based on a Korean recipe. There are many different versions of Potato pancakes from different cuisine such as the more known Latkes served during the celebration of Hanukkah and many more others in the European countries too. I have not come across a Chinese one yet and so I made this Korean GamJaJeon, usually served as an appetizer rather than the main dish. I added chopped green beans to the grated potato and flour batter and sprinkled cucumber on the pancakes when they were cooking and pan frying in the pan. It is a very quick and easy recipe and you can substitute any type of vegetables or even meat into the potato and flour batter itself. I thought of doing a Kimchi one but my kids haven't pick up the spicy palate yet. This pancake is best served straightaway out of the pan with a side dipping sauce of Hoisin sauce or Chilli paste.


Recipe

Ingredients
3 medium size Red Potatoes (about 500g & grated)
65g All Purpose Flour
1/2 tsp salt
100 g long green beans (chopped to pieces)
100 g cucumber, julienned
5 tbsp cooking oil for pan frying

Method
1) Mix the grated potato with the flour and salt.
2) Stir in the chopped green beans and mix thoroughly.
3) Heat the frying pan with 3 tbsp of the cooking oil.
4) Drop and form the pancakes with a tablespoon and flatten the batter. About 3 mins, sprinkle the julienned cucumber onto the pancakes and using a spatula, turn over and continue to pan fry for another 3 mins till crusty brown.
5) Remove and drap oil residue with kitchen paper towel. Add the remaining cooking oil and Continue with the rest of the batter.
6) Serve warm with your choice of condiment sauce. Taste good with salty sauce.

Makes: 8 small pancakes

1 comment:

Cooking Gallery said...

Your pancakes look so mouthwatering! I love how you add green beans and cucumbers to the pancakes!

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