Kimchi Potato Pancakes

INGREDIENTS 

• 7 small yellow russet potatoes peeled
• 2 cups kimchi finely chopped
• 0.5 cup all-purpose flour or cornstarch/potato starch/gluten-free baking flour
• 0.5 cup potato starch or cornstarch
• 1 large egg
• 4 tablespoon vegetable oil or any neutral oil

INSTRUCTIONS 

1. First grate your peeled potatoes with a box grater or a food processor on the smaller setting. Transfer grated potatoes to a colander.
2. Rinse the grated potatoes with cold running water to remove excess starch. Strain out the excess water by giving the colander a good shake.
3. Transfer the grated potatoes into a clean tea towel and wring out as much water as possible. Note: The drier the potatoes are, the more crispy your pancakes will be.
4. Place the grated potatoes in a large mixing bowl with all-purpose flour, potato starch, egg and chopped kimchi. Mix thoroughly until ingredients are well combined and the batter is sticky.
5. In a large pan on medium heat, add 2 tablespoon vegetable oil. Spoon about ¼ cup of the batter into the hot pan. Flatten batter into a thin pancake using the flat side of your measuring cup. Do not overcrowd the pan and fry the pancakes in small batches depending on the size of your pan.
6. Flip pancakes over with a spatula. Pour another 2 tablespoon of vegetable oil around the pancakes. Fry on the other side until golden crispy brown. Remove pancakes from pan and transfer to a wire rack or paper-towel lined plate to remove excess oil. Serve with your favourite condiment and enjoy!