Korean potato fritters
James Stuart
ingredients
- DIPPING SAUCE
- 2 spring onions
- 1 clove garlic
- 1 1/2 tbs soy sauce
- 1 tbs mirin
- 1 tsp sugar
- drizzle of sesame oil
- 1/4 tsp chilli flakes
- POTATO FRITTERS
- 500g potatoes
- 5 spring onions
- 2 eggs lightly beaten
- 2 tbs cornflour
- peanut oil for deep frying
directions
- 1
1. Combine all dipping sauce ingredients in small bowl.
- 2
2. Peel and grate potatoes and then mix well with shredded spring onions.
- 3
3. In a separate bowl combine the eggs and cornflour and then pour over potato mixture.
- 4
3. Fill a wok 1/3 full of oil and heat to 180c. Mound handfuls of batter with your hand, flattening them to about 5cm.
- 5
4. Carefully drop four fritters at a time into the oil for 5 mins, turning once. Remove and drain on paper towels.
Source: Essential Wok
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