Crispy Korean potato pancakes are a great snack idea. Potato and onion are blended together and cooked like a crepe. This easy recipe makes it perfectly gluten-free and vegan friendly. Don’t forget the dipping sauce!
Dipping sauce - Combine soy sauce, vinegar, water, sugar, fresh chilies, and toasted sesame seeds in a small bowl. Set aside.
Blend potato and onion with a little water until pureed. (Do not process too long)
Add the potato starch and salt to the puree; mix well. If you can’t find potato starch, use rice flour instead.
Heat oil in a pan until very hot. Pour in a ladle-full of pancake batter and quickly spread out the batter thinly.
Cook for 2-3 minutes. When the edges turn deep golden brown and crisp, flip to the other side and cook for another 2-3 minutes.
Serve pancakes hot. Tear with your chopstick or fork into a large piece and dip it in a soy chili dipping sauce. Yum!