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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 30.48 cm non-stick skillet over medium heat, which is about 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 1.27 cm 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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