감자전
Servings: 15
Ingredients
2 |
pounds |
small round red potatoes |
4 |
tablespoons |
vegetable oil for frying |
Flour Mix |
||
1 1/2 |
cups |
flour |
1/2 |
cup |
rice flour |
1/2 |
teaspoon |
salt |
1/2 |
teaspoon |
pepper |
Batter |
||
1 |
cup |
Flour Mix |
1 |
bunch |
Korean chives |
2 |
cups |
ice cold water |
Procedure
Preparation
Flour Mix
Mix the flours, salt, and pepper together.
Batter
Wash the chives in cold water, then drain
Fine chop (mince) the chives.
Add 1 cup of the flour mix to the cold water in a bowl and mix until smooth.
Add the chopped chives (reserve 1 tablespoon) and stir gently.
Potato
Wash well in cold water, removing any blemished skin portions.
Slice into roughly 1/4 inch slices.
Place potato slices in a pot and cover with water.
Bring to a boil over medium high heat and cook for 5 to 8 minutes.
Remove from heat, drain, and rinse well in cold water.
Cook
Dredge potato slices through remaining flour mix.
Put 1 tablespoon oil into a skillet and heat over medium high heat.
Dip the potato slices in the batter and place in skillet in a single layer without crowding.
Cook until golden brown, about 3 minutes.
Turn the potatoes, adding a little more oil if needed, and cook another three minutes.
Repeat until all potato slices are cooked.
Garnish with reserved chives and serve as part of a ban chan array.