Saturday, October 6, 2012

Potato Pancake

very large green onions from H-Mart
freshly picked from his farm....given by a generous craigslist seller when we bought an outdoor table from him. He invited us to pick those ripe, juicy italian plums too :)

recipe adapted from here
3 medium-size potatoes - grated
2 large eggs
1/2 cup cooked corn
1 stalk green onion - chopped
3/4 to 1 cup all purpose flour
salt and pepper to taste
cooking oil

dipping sauce
3 tbsp light soy sauce
1 tbsp white rice vinegar
toasted sesame seeds

  1. Grate the potatoes finely but not so fine that they turn mushy. I don't squeeze out the nutritious liquid.
  2. Mix everything together in a bowl. The batter should be thick.  Add more flour if necessary.
  3. Heat up a non-stick frying pan. Grease lightly (for crispy pancakes, use more oil) with veg oil. Drop a large spoonful of the batter and flatten it out into a circle.  Another way is to make a big pancake (saves time) and cut into wedges. When the bottom side is golden brown, turn over and fry the other side.
  4. Serve hot with the dip or sweet chilli sauce (my preference).

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