Serves 26
35 min
Korean Latkes
Recipe GLPRd7caed62fbca43
Crispy pan-fried potato pancakes infused with garlic and onion, inspired by Korean flavors. These golden-brown latkes are made with grated potatoes bound together with cornstarch, creating a tender interior and crunchy exterior. Serve hot as a satisfying vegetable-based main course.
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Ingredients
2 pounds Russet potatoes, peeled and grated
0.5 large onion, finely grated
1 garlic clove, grated
1.5 tablespoons cornstarch
0.5 teaspoons salt
0.5 teaspoons black pepper
Directions
Peel the Russet potatoes and grate them into a large bowl, working quickly to prevent oxidation. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible, then transfer to a dry bowl.
Finely grate the onion and garlic clove directly into the potato mixture. Add the cornstarch, salt, and black pepper, and stir until all ingredients are evenly combined and the mixture is cohesive.
Heat a non-stick skillet or griddle over medium-high heat until hot. For each latke, drop a heaping spoonful (about 2 tablespoons) of the potato mixture onto the hot surface and press gently with a spatula to form a thin, compact pancake about 2 to 3 inches in diameter.
Cook each latke for 3 to 4 minutes on the first side until golden brown and crispy, then carefully flip and cook for another 2 to 3 minutes on the second side until both sides are evenly browned and the edges are dark and crunchy.
Transfer the cooked latkes to a paper towel-lined plate to drain any excess moisture. Serve hot as a satisfying vegetable-based main course.
