Sweet Potato Pancakes (Goguma Jeon)

Ingredients

• 2 medium Sweet Potato (peeled and grated)
• 1/2 cup Potato Starch
• 2 tablespoons Glutinous Rice Flour
• 1/4 cup Onion (grated)
• 1/4 cup Carrot (grated)
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, combine the 2 medium sweet potatoes (peeled and grated), 1/2 cup potato starch, 2 tablespoons glutinous rice flour, 1/4 cup onion (grated), 1/4 cup carrot (grated), and 1/2 teaspoon salt.
2. 2Mix everything together with a spoon or your hands until it forms a thick batter. Ensure all the dry ingredients are incorporated into the wet ingredients.
3. 3Place a 12-inch non-stick skillet over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of vegetable oil to the skillet and let it heat up until it shimmers.
4. 4Carefully spoon about 1/4 cup of the batter into the hot skillet for each pancake, making them about 3-4 inches wide. You may need to cook in batches, so don't overcrowd the skillet.
5. 5Cook the pancakes for 3 to 4 minutes on the first side, until the edges look golden brown and set. Flip them carefully using a spatula.
6. 6Cook the pancakes for another 3 to 4 minutes on the second side, until they are golden brown and cooked through. They should feel firm to the touch.
7. 7Remove the cooked sweet potato pancakes from the skillet and place them on a plate. Serve the pancakes hot.

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