2-Ingredient Korean Sweet Potato Pancake
Korean Sweet Potato Pancake is a quick snack you can make for yourself and your kids. It’s 2 ingredients, lightly sweet, and has a buttery finish.
Servings: 1
Equipment
- Air Fryer
- Korean Grater
- Strainer
- Mixing Bowls
Ingredients
- 1 pc Regular Potato
- 1 pc Korean Sweet Potato
- Salt To taste
- Pepper Optional
- 2 tbsp Vegetable or Canola Oil For frying
- 1 tbsp Butter
Instructions
- Wash sweet potatoes then air fry at 400F for 40 minutes.
- Peel the regular potato and grate them using a Korean grater. Strain the grated potato.
- Let drained water from the potato sit for a couple of minutes so the natural potato starch separates. Drain the potato water while leaving the starch at the bottom.
- Mash the sweet potatoes but keep them a bit chunky, then add the grated potatoes. Add the natural potato starch as well and mix thoroughly.
- In high heat, add oil, then spread out the potato mixture evenly. Cook for a minute on each side.
- In low heat, cook the pancake for a minute on each side. Make sure the middle gets cooked evenly.
- Lastly, spread butter on the edge of the pan so the pancake gets coated and fried.
- Cook until the desired doneness is achieved on each side.
- Serve and enjoy!