{"id":6816,"date":"2016-04-22T14:33:48","date_gmt":"2016-04-22T21:33:48","guid":{"rendered":"https:\/\/kimchimari.com\/?p=6816"},"modified":"2020-07-16T00:22:44","modified_gmt":"2020-07-16T07:22:44","slug":"korean-potato-fritters-gamjajeon","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/korean-potato-fritters-gamjajeon\/","title":{"rendered":"Easy Potato Fritters (Korean Gamjajeon)"},"content":{"rendered":"
\"Potato
Potato Fritters (Korean Gamjajeon)<\/figcaption><\/figure>\n

Potato Fritters or Gamjajeon is what is called in our home but it is not shredded or chopped like most Korean Gamjajeon recipes you will see online.<\/strong><\/h3>\n

As I decided to write this post, I realized that this is probably not a common Korean food. I don’t think I have seen it served at any restaurant or in anyone’s home. But we always had it in our family as long as I can remember. I even did a search online in Korean and I did not find (I can’t say I looked at every image but only looked at about 50+ images :)) any blogs or images that had Gamjajeon that looked like mine here. I’m sure there are some Korean families out there that make this but I haven’t met any so far. Anyway, I call it Potato Fritters or Gamjajeon for lack of a better name since it is Gamja\/Potato and it does belong to the Jeon category as it is pan fried with some type of coating or batter.<\/p>\n

But instead of shredding or chopping the potato as in my Crispy Potato Pancakes (Gamjajeon)<\/a> recipe, I slice the potato and then coat the whole slice in batter. It is so simple and easy but it is just sooo good that I bet you – you won’t be able to eat just one! This simple and easy potato gamja jeon pairs wonderfully well with any Korean jjigaes (Kimchi, Gochujang, Doenjang) and soups. And it certainly does not require any special Korean ingredients except soy sauce for dipping so you can make it easily with what you have.<\/p>\n

This is really one of my go-to banchan for my everyday Korean meal as it is also my daughter’s and husband’s favorite. I mean you can never go wrong with potatoes, right? This Gamjajeon is delicious both warm and cold (at room temperature) so you can make ahead for dinner <\/strong>or for a buffet party <\/strong>or even bring it to a party as appetizers!<\/strong><\/p>\n

Now, my main reason for making Potato fritters this time is because I had leftover potatoes in my pantry that had begun to sprout! Yikes!! I had to eat them quickly before they sprouted even more.<\/p>\n

I know that some of you may be wondering –<\/p>\n

Is it safe to eat sprouted potatoes?<\/strong><\/p>\n

Yes, as long as they are not green and the sprouts are removed.<\/strong><\/p>\n

Don’t eat the sprouts or the green part since they are an indication that the potato now contain a toxin called Saponine. But once you remove the sprouts and any green part then they are safe to eat. If the potato is mostly green under the skin and it has started to shrivel up then throw it away.<\/p>\n

And here’s what U.S. National Library of Medicine<\/a> says about potato poisoning:<\/p>\n