Korean Potato Fritters
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Slice potatoes into thin rounds and a few always come out noticeably thicker.
Read more
Those get gathered and fried as their own batch, so they are not still raw when the thin slices are done. The slices soak in salted cold water to rinse off starch first.
Ingredients
Instructions
- 1
Trim the potatoes and slice all 3 into 0.5 cm rounds.
Keep the thickness as even as possible, and set aside any noticeably thicker pieces so they can be fried with other slow-cooking slices.
- 2
Dissolve 0.5 teaspoon salt in cold water and soak the potato slices for at least 10 minutes.
When the water turns cloudy, rinse briefly, then press the slices dry with paper towels so the batter does not slide off.
- 3
Pour 100 ml cold water into 100 g frying mix and stir lightly with chopsticks or a fork.
Stop while small lumps remain, because a smooth, overmixed batter turns heavier and less crisp after frying.
- 4
Pour 500 ml cooking oil into a pot and heat it over medium heat to about 170C.
It is ready when a drop of batter rises quickly and forms fine bubbles instead of sinking or browning immediately.
- 5
Coat the potato slices thinly, shake off excess batter, and lower them into the oil without crowding.
Fry for 3 to 4 minutes, gently separating any pieces that stick together before the crust fully sets.
- 6
When the outside turns light golden, lift the fritters out and rest them for 1 minute.
For a crisper finish, fry again at 180C for 1 minute, then season with salt and serve with ketchup.
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