Grated Potato Pancake

Peel the potatoes and julienne them thinly.

~5 min

Soak the julienned potato in cold water to rinse off the starch, then drain well.

~5 min

Why: Rinsing off the starch keeps the batter from clumping and helps it fry up crispy.

In a bowl, mix the potato, potato starch, and salt (add the sliced onion here too, if using).

~2 min

Heat oil in a pan, spread the mixture thin, and pan-fry both sides until golden.

~6 min

Watch out: If the layer is too thick, the inside stays raw and mushy — spread it as thin as possible.

Lower the heat when flipping so the inside cooks through.

~4 min

Cut into bite-sized pieces and serve with a soy-vinegar dipping sauce.

~2 min