Cheesy Kimchi Potato Pancakes

Method3 steps · about 30 min

1. 1

   Step 1: Squeeze out the shredded potato with your hands to remove the moisture as much as you can. Place the potatoes in a mixing bowl, add the kimchi, green onion (1/2 cup), flour (1 cup), breadcrumbs (1/2 cup), kimchi juice (2-3 tbsp), egg (1), water (4-6 tbsp), and cheese. Mix well with a spoon. Add more water if the batter seems too stiff. You will want the batter to be a little dense, not too loose.

   Uses 2 medium yukon potatoes or 1 russet potato (peeled and shredded) · 1 1/2 cup sour kimchi (chopped ) · 1/2 cup green onion (chopped ) · 1 cup all-purpose flour · 1/2 cup plain breadcrumbs · 2-3 tbsp kimchi juice · 1 egg · 4-6 tbsp water (or more if needed)

2. 2

   Step 2: Heat oil (4 tbsp) in a heavy bottom skillet over medium heat. Drop a heaping tablespoonful of batter on the skillet and spread out thinly. Pan-fry for 2-3 minutes each side or until the edges turn brown and crisp. Adjust the heat level to not to burn the pancakes.

   Uses 4 tbsp cooking oil · prepared kimchi potato batter

3. 3

   Step 3: Transfer the pancakes on the wire rack to keep them crisp. Serve them hot with a dollop of sour cream

   Uses sour cream for topping (optional)