These tasty pancakes are inspired by Korean potato pancakes, which usually use potato starch, giving them a really nice chewy, gelatinous texture. If you’re not so fond of the texture, you can use cornflour instead of potato starch, which is more widely available. I find equal parts of each is a happy medium.
Potato Pancakes [Vegan]
For the Pancakes:
- 1 lb 2 oz starchy/floury potatoes, peeled
- 1 small white or brown onion, peeled
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 4 tablespoons potato starch or cornflour (or a combination)
- neutral-flavoured oil, such as grapeseed or rice bran, for pan-frying
- kecap manis, for drizzling
- coriander (cilantro) leaves, to garnish
- Preheat the oven to 300°F.
- Grate the potatoes and onion into a large bowl, being sure to leave any juices from the potatoes and onion in the bowl. (Alternatively, coarsely chop them, then process in a blender or food processor until very finely chopped, then transfer the chopped veggies and any liquid to a large bowl.)
- Stir in the salt, baking soda and potato starch until well combined. Pour enough oil into a frying pan to lightly cover the base and place over medium heat until the oil is hot. Cooking the pancakes one at a time, add one-quarter of the mixture (about cup) for each pancake, spreading it out with a back of a spoon to about 5 mm (1/4 inch) thick. Cook for 3 minutes on each side, or until golden and cooked through.
- Drain on paper towel and keep warm in the oven while cooking the remaining pancake batter.
- Serve the pancakes warm, drizzled with the dressing and kecap manis, and sprinkled with coriander.
If you leave the batter too long, a black layer will form on the surface due to oxidisation. It isn’t at all harmful; you can simply scrape it o and use the batter without any concern. Kecap manis isn’t essential — especially for those who can’t eat gluten — but it does top these pancakes o. You can find it in Asian grocery stores and some supermarkets. (For gluten-free pancakes, use a gluten free kecap manis, which is sometimes labelled ‘sweet soy sauce’.) Potato starch is stocked by Asian grocers and many health food stores.