Korean Potato Fritters (Gamjajeon

• Vegetarian

• Produce

  • 3 Potatoes

• Condiments

  • 1 Soy dipping sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 cup Flour
  • 1 1/4 cup Gluten free flour
  • 1 tsp Sea salt
  • 1 sprinkling Sesame seeds

• Oils & Vinegars

  • 1 Vegetable oil
  • 1 tbsp Vinegar

• Liquids

  • 2 cup Water

Found on kimchimari.com

Description

Ingredients

• 3 potatoes, sprouts removed and peeled
• vegetable oil
• soy dipping sauce (Choganjang 초간장)
• 2 Tbs Soy Sauce
• 1 Tbs Vinegar
• sprinkling of sesame seeds
• 1 cup flour
• 1 cup water
• 1/2 tsp sea salt
• 1 1/4 Cup gluten free flour (may vary depending on type of GF flour)
• 1 Cup water
• 1/2 tsp sea salt

Directions

• Make dipping batter by mixing flour, water and salt. Mix until smooth. There are 2 recipes for gluten free and regular, make one or the other. Peel and remove all sprouts from potatoes. Leave in water until you are ready to cut. Cut potatoes into slices around 0.5 cm/0.2 inches thick. If its too thin, the batter coating will overtake the potato and if its too thick it will take longer to cook all the way. To help the potato cook, pre cook the potato slices in the microwave. About 2 minutes at full power for 3 potatoes. Immediately add all the potatoes into the batter and keep it covered. Otherwise the potato will start to turn black pretty quickly. Heat about 2 Tbs of oil in a pan on medium high heat. Take potato slices coated with batter and then add to the pan. Reduce heat to medium. Pan fry in oil for 4-5 minutes on each side. Cook until it is nicely browned. While the potatoes are cooking, mix 2 Tbs soy sauce and 1 Tbs vinegar to make Choganjang. See my Korean Sauces I recipes (For Dipping) for other dipping sauce recipes. Potatoes are done if you can easily poke through with a chopstick.