Korean Potato Fritters
Gamja twigim coats sliced or shredded potatoes in a batter of frying mix and cold water, then deep-fries them until golden and crisp. Soaking the cut potatoes in cold water to wash off surface starch results in a crunchier finish after frying, and keeping the batter coat thin lets the potato's own starchy sweetness come through. Thick-cut slices yield a fluffy interior beneath the crust, while shredded potatoes tangle together into a chip-like, airy cluster. A simple dusting of salt is enough to bring out the potato flavor, and Korean fritter shops typically serve these alongside chili pepper and perilla leaf tempura as part of a mixed platter.
Adjust Servings
Instructions
- 1
Slice potatoes to 0.5cm thickness.
- 2
Soak in salted water 10 minutes and drain.
- 3
Make batter with frying powder and cold water.
- 4
Coat potatoes in batter and deep-fry at 170C until crispy.
- 5
Sprinkle salt and serve with ketchup.
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Nutrition (per serving)
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