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Potato and Kimchi Pancakes

Vegetables, also Vegetarian Foods

Potato and Kimchi Pancakes
1 pound Idaho-type potatoes, peeled and grated
1/2 cup suan cai which is napa cabbage kimchi, minced fine
5 scallions, green part only, minced fine
3 Tablespoons potato flour
1 teaspoon coarse salt
1 Tablespoon thin soy sauce
3 cups oil for deep frying
1. In a large bowl, mix the first six ingredients.
2. In wok or deep fry pan, heat the oil and take a ladle full of six mixed ingredients and carefully put it into the oil, flattening the top. Repeat until several are in the pan, not crowding any of them, and fry the pancakes until golden on one side, turn them over and fry on the other side until golden, then remove to a heat-proof platter and put into a 200 degree oven. Repeat until all are fried. Serve with the chili sauce on the side for dipping.

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