Crispy Grated Potato Pancakes with Soy-Vinegar Dip

What you need

• 600 g (1 1/3 lb) starchy potatoes, such as russet, peeled
• 1/2 tsp salt
• 4 tbsp neutral oil, for frying
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp sugar
• 1 green chili, thinly sliced
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Stir the soy sauce, vinegar, water and sugar together in a small bowl until the sugar dissolves. Add the chili and sesame seeds and set aside.

2. 2

   Grate the potatoes on the fine side of a box grater into a bowl.

3. 3

   Tip the potatoes into a fine sieve set over a second bowl and press out as much liquid as you can.

4. 4

   Leave the liquid for 5 min, until a layer of white starch settles at the bottom. Pour off the clear water on top and keep the starch.

5. 5

   Return the potatoes to the first bowl, scrape in the settled starch and add the salt. Mix well.

6. 6

   Heat 1 tbsp of the oil in a 24 cm (10 in) nonstick pan over medium-high heat until it shimmers.

7. 7

   Spoon in a quarter of the potato mixture and press it into a thin round about 5 mm (1/4 in) thick. It should sizzle at once.

8. 8

   Cook until the underside is deep golden and crisp at the edges, 3-4 min. Flip and cook the other side for 3 min.

9. 9

   Move the pancake to a rack so the bottom stays crisp. Fry the rest the same way, adding 1 tbsp oil to the pan each time.

10. 10

    Cut into wedges and serve hot with the dip.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.