Potato and Rice Paper Pancake

The fusion of Korean street food flavors with the convenience of home cooking brings the potato and rice paper pancake to life, a dish that's as versatile as it is delicious. This recipe captures the essence of a culinary adventure, allowing the home chef to experiment with a variety of fillings, transforming the humble pancake into a gourmet experience reminiscent of pizza. The potato and rice paper pancake is more than just a snack; it's a bridge between the traditional and the modern, the familiar and the exotic, the quick bite and the slow savor. It's a dish that invites experimentation, encourages adaptation, and most importantly, it's a dish that brings people together, around the table, to enjoy the universal language of good food. You don't have to travel to Korea to enjoy this delicious snack, which can taste like pizza depending on the fillings you choose. Here's an easy recipe for a simple snack that you can make for breakfast or to satisfy diners.

Ingredients:

• 1 medium-sized potato
• 1/2 carrot
• 4 rice paper sheets (8 inches in diameter)
• 2 slices of ham, julienned
• 1/2 cup cilantro and green onions, chopped
• 1 cup cheese (your choice)
• Salt and black pepper, to taste
• Cayenne pepper, to taste
• Vegetable oil for frying

Directions:

1.    Preparing the Vegetables:

·         Peel and shred the potato.

·         Peel and shred the carrot.

2.    Making the Filling:

·         In a bowl, mix the shredded potato, shredded carrot, julienned ham, chopped cilantro, and green onions.

·         Season the mixture with salt, black pepper, and cayenne pepper to taste.

·         Add the cheese and mix well.

3.    Preparing the Rice Paper:

·         Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes pliable but not too soft. Shake off the excess water.

4.    Assembling the Pancakes:

·         Place the softened rice paper on a cold large pan. Add 1 tbsp oil

·         Divide the potato mixture into two equal portions. Spread one portion of the mixture evenly over the rice paper.

·         Dip a second rice paper sheet into the water, shake off the excess, and place it over the potato mixture, pressing down gently to seal.

5.    Cooking the Pancakes:

·         Turn the heat on to low and cover the pan with a lid. Cook for 5 minutes.

·         Uncover the pan and increase the heat to medium-high. Cook for another 3 minutes or until the rice paper turns crispy and golden brown.

·         Carefully flip the pancake and cook the other side, adding a little oil if needed, until both sides are crispy and golden brown.

6.    Repeating:

·         Repeat the process with the remaining rice paper sheets and potato mixture.

7.    Serving:

·         Serve the pancakes hot, cut into slices if desired.

 

Enjoy your homemade potato and rice paper pancakes!