Squid & Potato Pancake

Grate the potato and drain it in a sieve.

~5 min

Why: Draining off the liquid keeps the batter from being too runny so it fries up crisp.

Finely chop the squid, and finely chop the green onion and onion as well.

~5 min

In a bowl, combine the grated potato, chopped squid, green onion, and onion, then mix in the pancake mix and salt to form a batter.

~3 min

Heat oil in a pan and ladle the batter in, spreading it thin, and cook over medium heat.

~4 min

Once the bottom turns golden, flip and crisp up the other side.

~4 min

Watch out: Spreading the batter too thick leaves the center undercooked and soggy — spread it as thin as you can.

Once golden on both sides, remove and plate.

~1 min

Serve with a dipping sauce of soy sauce and vinegar.

~1 min