Korean Latkes

1. 1

   Peel the potatoes, make sure to remove any green parts.

2. 2

   Grate the potatoes with hand grater on the finest setting (or you can use the thicker setting for a more hash brown appearance).

3. 3

   Grate the onion and garlic with hand grater on the finest setting into the same bowl with the potatoes and stir them together. The onion juice will help keep the potatoes from turning brown.

4. 4

   Drain as much moisture from the mixture as possible. Add the cornstarch and season with the salt and pepper.

5. 5

   Heat your favorite high temperature oil (I used grapeseed oil) in a cast iron skillet over medium high heat.

6. 6

   Use a spoon to quickly drop the potato batter into the skillet. Form up to 6 pancakes, approx. 3 1/2 inches in diameter.

7. 7

   Cook for approximately 4 minutes or until you begin to see the edges turn golden brown. Flip them over and allow them to cook for a few minutes more.

8. 8

   Transfer the cooked pancakes to a tray and repeat the process until all the batter is cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.