Korean-Style Potato & Scallion Pancakes
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Servings: 10 -12 pancakes
- 1 lb potatoes
- 1 bunch scallions (about 6 stalks), chopped
- 1/2 tsp sea salt
- Coconut oil, for frying
- 2 tbsp tamari sauce or coconut aminos
- 2 tsp white vinegar
- 1/2 tsp maple syrup
- A sprinkle of Korean red chili powder (optional)
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.