Gamja Jeon (Korean Potato Fritters)
Crispy, golden potato pancakes with a savory egg batter, served with a tangy soy-vinegar dipping sauce. A beloved Korean vegetarian side dish that takes less than 30 minutes start to finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 3 whole Medium waxy potatoes (unpeeled)
- 1 whole Large egg
- 2 tablespoon All-purpose flour
- 1 whole Green onion (scallion), white and light green parts
- ⅓ cup Vegetable oil for frying
- ¼ teaspoon Salt
- 3 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- ½ teaspoon Sesame seeds
Instructions
- 1
Fill a medium bowl with cold water and add 1 tablespoon salt (this prevents the potato from turning brown). Set it next to your cutting board.
- 2
Hold the first potato firmly on the cutting board and use the vegetable peeler to scrape away the thin brown skin, rotating the potato as you peel until all brown is removed.
- 3
Repeat peeling with the remaining two potatoes, placing each peeled potato immediately into the cold salt water so it doesn't turn gray.
- 4
Remove one potato from the water, pat it completely dry with paper towels, then use the box grater's large-hole side to grate the potato into long, thin strands directly into a clean kitchen towel.
- 5
Gather the towel corners and squeeze firmly over the sink for 10 seconds, pressing out as much liquid as possible — this makes the fritters crispy, not soggy.
- 6
Repeat grating and squeezing with the remaining two potatoes, transferring all squeezed potato shreds into a medium bowl.
- 7
Crack the egg into a small bowl, add 2 tablespoons flour and 0.25 teaspoon salt, then whisk with a fork for 15 seconds until the flour is fully mixed in and no lumps remain.
- 8
Pour the egg mixture over the potato shreds and stir with a wooden spoon for 10 seconds until the egg coats all the potato strands evenly.
- 9
Slice the green onion crosswise into thin rounds, about 1/8-inch thick, separating white from light green parts as you cut.
- 10
Stir the green onion pieces into the potato batter until distributed throughout.
- 11
Pour the vegetable oil into a 10-inch nonstick skillet and place it over medium-high heat for 2 minutes until the oil shimmers and a drop of water sizzles immediately when flicked in.
- 12
Using an ice cream scoop or large spoon, scoop about 2 tablespoons of the potato batter and carefully slide it into the hot oil — it will be slightly loose, and that is correct.
- 13
Using a wide metal spatula, gently press down on the potato mound for 2 seconds to flatten it into a thin cake about 3 inches across, then release the spatula and let it cook undisturbed.
- 14
After 2 minutes, check the bottom by lifting the spatula's edge — it should be deep golden brown, the color of a wheat cracker.
- 15
Using the spatula, slide it completely under the fritter, flip it in one swift motion (it should land flat on the other side), and cook undisturbed for 2 more minutes.
- 16
Check the second side — it should also be deep golden brown, the color of a wheat cracker.
- 17
Slide the finished fritter onto a paper towel-lined plate, then repeat steps 12–16 with the remaining batter, making a total of 4 fritters.
- 18
Pour 3 tablespoons soy sauce and 1 tablespoon rice vinegar into a small bowl and stir for 5 seconds until combined.
- 19
Sprinkle 0.5 teaspoon sesame seeds into the sauce bowl and stir once to mix.
- 20
Arrange the warm fritters on a serving plate and place the dipping sauce bowl next to them, then serve immediately.
Tools you’ll need
- Cutting board
- Vegetable peeler
- Medium bowl
- Box grater
- Kitchen towels (or cheesecloth)
- Small bowl
- Fork
- Wooden spoon
- 10-inch nonstick skillet
- Wide metal spatula
- Paper towels
- Serving plate
- Small dipping sauce bowl
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