Sweet Potato Pancakes (Goguma Jeon)

Ingredients

• 2 medium Sweet potato
• 1/2 cup All-purpose flour (gluten-free blend)
• 2 tbsp Potato starch
• 1/4 cup Onion
• 1/4 tsp Salt
• 2 tbsp Vegetable oil
• 2 tbsp Soy sauce (gluten-free, for dipping)
• 1 tsp Rice vinegar (for dipping)

Instructions

1. 1Peel the 2 medium sweet potatoes and grate them using the large holes of a box grater. Finely chop the 1/4 cup onion.
2. 2In a large bowl, combine the grated sweet potato, 1/2 cup all-purpose flour (gluten-free blend), 2 tbsp potato starch, the chopped onion, and 1/4 tsp salt. Mix everything together thoroughly until just combined.
3. 3Heat 2 tbsp vegetable oil in a 12-inch non-stick skillet over medium heat, which is about 350°F (175°C).
4. 4Drop rounded spoonfuls of the sweet potato mixture into the hot skillet, using the back of the spoon to gently flatten each pancake to about 1/2-inch thickness.
5. 5Cook the pancakes for 3-4 minutes on the first side, until the edges look set and the underside is golden brown. Carefully flip the pancakes and cook for another 3-4 minutes on the second side, until golden brown and cooked through.
6. 6While the pancakes cook, prepare the dipping sauce by combining 2 tbsp soy sauce (gluten-free) and 1 tsp rice vinegar in a small bowl.
7. 7Serve the hot sweet potato pancakes immediately with the prepared dipping sauce.

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