Korean Potato Cakes
Korean Potato Cakes are crispy, savory treats made from grated potatoes, seasoned with salt and pepper, perfect for a snack or appetizer with a golden crust.
Ingredients
Instructions
- Peel the potatoes.
- Cut the potatoes to fit the feed tube, then fit the grating disc and grate them.
- Rinse and drain the grated potatoes thoroughly, then pat them dry with absorbent paper.
- In a bowl, beat together the egg and flour and season generously with salt and pepper.
- Add the grated potato to the egg mixture and mix well.
- Pour oil into a frying pan to a depth of 1/2-inch and heat.
- Drop spoonfuls of the potato mixture into the hot oil and fry them, turning once or twice until the cakes are crisp and golden on both sides.
Tips & Substitutions
For a lighter texture, consider adding finely chopped bell pepper to the potato mixture for a pop of flavor and color. If you're short on plain flour, you can substitute with cornstarch for a gluten-free option. Make sure to squeeze out excess moisture from the grated potatoes to ensure they fry up crispy. Also, season the oil with a pinch of salt to enhance the flavors.
Serving Suggestions
Serve these Korean potato cakes with a side of spicy dipping sauce or drizzle with Hot Butter Sauce for an extra kick. They pair wonderfully with a fresh salad or steamed vegetables for a complete meal. For a delightful twist, consider accompanying them with Honey Lemon Sauce for a sweet contrast to the savory cakes.
Storage & Reheating
Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crisp again. You can also use an air fryer for a quicker method that maintains their crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Korean Potato Cakes contains roughly 625 calories, with 8g protein, 79g carbohydrates, and 31g fat. It is an excellent source of potassium (42% of the Daily Value), vitamin C (32% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1757mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used as a substitute for regular potatoes in this recipe. They will give a slightly different flavor and color, resulting in a sweeter taste. Just ensure they are grated and drained similarly to maintain the texture.
How do I know when the potato cakes are done frying?
The potato cakes are done frying when they are golden brown and crispy on both sides. Typically, this takes about 4-5 minutes per side over medium heat. You can also test one by removing it from the oil and letting it cool slightly before tasting.
Can I freeze the potato cakes for later use?
Yes, you can freeze the potato cakes before or after frying. If freezing raw, form them and place them on a baking sheet to freeze individually before transferring to a freezer bag. To reheat, fry them directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).