Tag Archives: scallion

Korean-Style Scallion & Potato Pancakes

potato pancakesKorean food is what I grew up on and it’s still one of my cuisines that tastes like home to me. When I found out that I have a gluten sensitivity years ago, I had to give up on one of my favorite Korean foods: savory pancakes. I can’t even describe to you the amount of bliss I felt when I ate those crispy pancakes with various fillings (kimchi and seafood were my favorites), along with Korean rice wine to wash it all down. It’s a divine combo that I still dream about.

One type of Korean pancake that I DO still eat are potato pancakes. They are delicious and doesn’t require any type of flour to hold them together. The starch in the potatoes does the job on its own, making it an excellent gluten-free choice for me when I’m dining out at a Korean restaurant.

potato pancakes

potato pancakes

potato pancakesI love how crispy and salty these are and they are perfect when I have a carb craving that needs to be satisfied in a healthy way. Plus, it reminds me of my mom’s cooking. She made some mean savory pancakes when we were growing up.

You can served them laid out flat or stacked up like breakfast pancakes. Just remember to eat them with chopsticks (for the authentic experience) and don’t forget the dipping sauce!

potato pancakes

potato pancakes

potato pancakes

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Korean-Style Potato & Scallion Pancakes

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 10 -12 pancakes

Ingredients

Pancakes

  • 1 lb potatoes
  • 1 bunch scallions (about 6 stalks), chopped
  • 1/2 tsp sea salt
  • Coconut oil, for frying

Dipping sauce

  • 2 tbsp tamari sauce or coconut aminos
  • 2 tsp white vinegar
  • 1/2 tsp maple syrup
  • A sprinkle of Korean red chili powder (optional)

Instructions

  • Chop up the potatoes into 1 inch chunks.
  • Place the chopped potatoes with salt in a food processor or a blender, and blend until creamy.
  • Pour the blended mixture over a fine mesh strainer placed over a bowl and let sit for 5 minutes.
  • The liquid from the mixture should drip down into the bowl. You can press down lightly with a spoon to speed up the process.
  • Transfer the potato mixture into a large bowl.
  • Take the strained liquid and slowly pour it out. The starch residue from the potato should be resting at the bottom of the bowl. Discard the liquid, but keep the starch and stir it back in with the potato mixture.
  • Stir in chopped scallions and mix well.
  • Heat a tablespoon of coconut oil in a frying pan over medium high heat.
  • Pour in a little bit of the potato and scallion batter, and spread out into 3-4 inch discs. Add as many discs as you can fit on the pan. Let them cook for 1 minute until the bottom turns gold brown and crispy, pressing down lightly with a spatula.
  • Turn the discs over and cook for additional 30-40 seconds. Remove from pan.
  • Add more coconut oil, and cook the the rest of batter the same way.
  • Make the dipping sauce by combining all ingredients into a small bowl.
  • Serve pancakes with the dipping sauce.

Paleo Vegan Korean-Style Potato & Scallion Pancakes

The Ultimate Paleo Cookbook Review & Giveaway + Scallion Frittata Recipe

the ultimate paleo cookbook

I’m so excited to share with you The Ultimate Paleo Cookbook. My fellow blogger Arsy Vartanian of Rubies & Radishes, with the help of 9 other food bloggers, put together 900 (!) paleo recipes in this easy to navigate cookbook and I’m giving away a copy to one of my readers! I always love to share great resources on making healthy eating easy, and I wouldn’t hesitate to recommend this one.

When I first flipped through this cookbook, I said, “Holy crap, 900 recipes!” thinking I would be overwhelmed by having this many dishes to choose from. However, the book is comprehensively broken down into sections like main dishes, slow cooker, desserts, soups & salads, and my favorite: easy, fast, few-ingredient. Not only that, the index in the back of the book helps you easily find recipes when you already have key ingredients in hand and aren’t sure what to make with them. I loved getting so many different ideas from the book when I had no idea what to make for dinner, and the recipes were mostly easy and practical.

The name really says it all. If you want to start a gluten- and grain- free diet, this book really is the ultimate cookbook filled recipes for every occasion, and you’ll never be bored choosing what to make. Of course, it helps that it was put together by all these uber talented bloggers who I trust with their recipes. So, what do you say? You want to get your hands on a free copy? Enter below!

This giveaway is open to US residents only. It will be open for entry until March 16th at Midnight PST. The winner will be contacted by email.

Wait wait… You didn’t think I was going to end a book review and a giveaway without sharing a recipe from it, did you? I’ve been in a breakfast rut lately eating the same thing over and over again, so the Breakfasts section was the first place I browsed through. This Scallion Frittata fit exactly what I was looking for: easy, simple, quick, and most importantly, healthy. Not to mention it’s so delicious if you love eggs like me. The scallions add a perfect crunch factor, and I loved that I didn’t have to turn on the oven! 

scallion frittata 

scallion frittata

scallion frittata

Do you want 899 more delicious paleo recipes? The Ultimate Paleo Cookbook is now on sale on Amazon. Enter the giveaway above or order it here!

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Scallion Frittata

From The Ultimate Paleo Cookbook: ”Stovetop frittatas cook in just 10 minutes or less and you'll want a basic recipe such as this to keep in your rotation The coconut cream makes the frittata nice and fluffy, but coconut milk will also yield the same result. Adding a corse salt at the end gives a nice burst of flavor bite after bite. - JC”
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Jenny Castaneda

Ingredients

  • 4 large eggs
  • 2 tbsp (30ml) coconut cream or coconut milk
  • 1 cup (100 g) scallions, chopped
  • 1/4 tsp black pepper
  • 2 tbsp (30 g) of butter or ghee
  • 1/4 tsp coarse salt (preferably Himalayan

Instructions

  • Crack eggs in a bowl and whisk until light and frothy.
  • Add coconut cream, scallions and black pepper. Mix well to combine.
  • Add butter to a cast iron pan over medium heat.
  • Pour in the egg mixture and give it a quick stir to lightly mix the butter with the eggs. Reduce heat to low.
  • Cover and let it cook for 8-10 minutes until the top of the eggs is set.
  • Sprinkle with coarse salt before slicing and serving.

 

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Easy Scallion Frittata - Paleo Gluten Free Whole30