vegetable pancake

This is an easy way to incorporate healthy, fibrous vegetables into a meal, by adding them to a light yet crispy pancake batter! This is an adult and kid-friendly appetizer that is irresistible when paired with a delicious dipping sauce!

Korean Vegetable Pancake with Dipping Sauce Recipe (Yachaejeon 야채전)

vegetables

all purpose flour

water

½ tsp sea salt (or

tbsp neutral oil

tbsp light soy sauce

tsp white distilled vinegar

½ tsp sesame oil

½ tsp sugar (or

sesame seeds (optional)

Combine all the sauce ingredients into a small bowl, mixing until the sugar is dissolved, then top with optional sesame seeds. Set aside while preparing the pancakes.

DIPPING SAUCE

In a large mixing bowl, add the flour and sea salt, then mix until blended.  Gradually add the water while continuously whisking, until the batter has a smooth consistency (like melted ice cream). Add all the chopped vegetables, then mix until thoroughly coated with the batter.

Heat half the neutral oil on a nonstick pan over medium high heat, swirling to coat evenly.

Place half the batter into the pan, gently pressing down with the side of your spatula, until the batter is evenly thin.

Fry one side of the pancake until golden brown (about 4 minutes), then flip and do the same with the other side. Set the pancake aside.

Repeat steps 2-4 with the remaining oil and vegetable pancake batter.

Cut the pancakes into pieces and serve immediately with the dipping sauce. Enjoy!

VEGETABLE PANCAKES

https://www.youtube.com/watch?v=3xsAm9LmLWI

Have veggies in your fridge and don’t know what to do with them or have fussy kids who refuse to eat their veggies? Try out my recipe for CRISPY Korean Vegetable Pancake!

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🥕CRISPIEST Korean Vegetable Pancake Recipe with EASY Dipping Sauce (Yachaejeon 야채전) | RACK OF LAM

Mildly flavorful zucchini tends to adapt to whatever ingredients the vegetable is paired with, and here, a heap of tender herbs and lemon zest brings out the best in this summer staple. Crisp on the outside and creamy on the inside, these fritters are relatively simple to assemble: grab a box grater and some other seasonal produce, including scallions and basil or dill, and heat up the skillet. You’ll need to make them in batches, but frying only takes a few minutes per side. A little baking powder in the batter provides rise for extra-fluffy fritters. Serve them as a party starter, with tzatziki as a dipper, or as a summer side to burgers or grilled salmon.

Zucchini Fritters

zucchini (3

Salt and pepper

eggs

Parmesan

basil

scallions (about 2 large)

lemon,

garlic powder garlic clove, grated

all-purpose flour

baking powder

Olive oil,

ranch dressing, for dipping (optional)

NYT Cooking

https://static01.nyt.com/images/2024/08/08/multimedia/MK-Zucchini-Frittersrex-vkwj/MK-Zucchini-Frittersrex-vkwj-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Simon Andrews.

https://static01.nyt.com/images/2024/08/08/multimedia/MK-Zucchini-Frittersrex-vkwj/MK-Zucchini-Frittersrex-vkwj-googleFourByThree-v2.jpg

https://static01.nyt.com/images/2024/08/08/multimedia/MK-Zucchini-Frittersrex-vkwj/MK-Zucchini-Frittersrex-vkwj-mediumSquareAt3X-v2.jpg

Grate the zucchini on the large holes of a box grater. Place in a colander and sprinkle lightly with salt; toss with hands and set aside for 10 minutes. Transfer zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly; squeeze a few times over a sink to remove excess water.

In a large bowl, beat the eggs. Add the zucchini, Parmesan, basil, scallions, lemon zest, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with a spoon or silicone spatula to combine. Sprinkle the flour and baking powder over the mixture, then mix until no streaks of flour remain.

Line a baking sheet with paper towels. In a large, cast-iron or nonstick skillet, heat a thin layer of oil (enough to coat the bottom of the skillet) over medium heat. When hot, add 1/4-cup scoops of the zucchini mixture to the skillet, pressing down gently to form 3-inch disks. Cook until browned and crisp on the bottom, 2 to 3 minutes; flip and cook until browned on the second side, 2 to 3 minutes more. Adjust heat as needed to prevent fritters from browning too quickly.

Transfer fritters to the baking sheet and sprinkle lightly with salt. Repeat with remaining zucchini mixture, adding oil as needed to the skillet.

Arrange fritters on a platter and sprinkle with more herbs. Serve immediately, with lemon wedges alongside and a dipping sauce, if using.

I found that using gluten-free flour helps them hold together better, because of the starch.

when you need to squeeze the liquid out of something you need to use a potato ricer and that should be standard. Forget this towel method it's messy, and does not work

Great flavor and they held together well. Instead of frying, I sprayed them with olive oil and put them in the Air Fryer. Worked well

Halved the recipe and added about a cup of fresh corn, and it made 6 delicious fritters

Followed the recipe but fritters were mushy. Took time to squeeze them thoroughly. Taste is good but texture not so much. May try mixing batter with raw shredded potatoes to help firm them up.

Made these in my waffle iron, as suggested in the readers’ notes for the NYT recipe “Zucchini Pancakes” by Aytekin Yar/Elaine Louie. Much lighter and healthier than the potato latkes I usually fry in oil, but full of flavor (the dill and parmesan were key). I did sub one large potato for one zucchini (I thought pure zucchini fritters would fall apart) but now I’m sure that with the batter safely secured in the waffle iron, the potato isn’t necessary.

These were ok - I switched to a metal spatula, after watching all the best browned parts remain on the (well seasoned) skillet with hot oil. That was frustrating, and the overall outcome is fine, nothing I’ll likely make again

can you bake the fritters rather than frying them>

Incredible! My zucchini-ambivalent husband loved these so much he wants to serve them to guests. We used fresh rosemary and oregano in addition to basil for the herbs.

This was great for using an overgrown, huge garden zucchini-- made modifications based on what we had on hand:

- a scoop of cottage cheese with the parm
- a 1/4 cup of fresh corn (definitely recommend)
- a bit of cornmeal and cornstarch in with the flour for texture and crisp
- some onion for the scallions I didn't have

I baked them on a sheet pan for about 10 mins on each side. Will we be able to replicate them? Who knows. But they were delicious and we will certainly try to repeat them!

I added corn to the mix, cut off from a steamed cob, but fresh would probably be even better. Browned very nicely!

This recipe turned out really well; we added a chipotle dipping sauce. Due to the abundance of zucchini in our summer garden I plan to freeze a couple batches. However, what in the world does 10 minutes prep time mean? This is a problem with many recipes estimated prep times. Preparing the zucchini itself is a project and doing the grating, cutting, zesting, mixing, etc also takes longer then 10 minutes. Not saying the recipe isn't worth it; just could be more realistic.

Simple, tender, delicious! Highly recommend!!!

Can I grate the zucchini a day ahead of frying the fritters?

I suppose you all want the fritters to be crispy on the outside. Here's my discovery after making dozens of batches:
1. Grate zucchinis on the *diagonal*, and don't change the angle. You want long strands. If they are too small, there's no room to get crispy.
2. Squeeze the lights out of the zooks. 
3. Add parmesan for extra crispiness.
4. 1 large egg for 1 lb / 500g zooks. Too much egg and you'll get pancake.

if you substitute corn starch for one third of the flour, you'll get a crispier fritter

My Greek ex-husband used to cook these. He advised that Greeks did not cook with basil! It was considered a holy plant to honor St. Basil and kept in a pot by their front door during his childhood on a Greek island.  So think oregano or thyme. We cooked these with dried herbs, which have a more intense flavor, but fresh garlic and regular onion. Also some well-crumbled feta, which I drop down onto the fritters after first frying one side crispy, but right before flipping. Use enough oil!

Yum! But these are actually zucchini pancakes (latke-like)- not fritters. A fritter is a roundish blob that is dropped into deep fat, while a vegetable pancake is a flat disk that’s shallow fried.

This recipe is similar to one on the Smitten Kitchen site. I borrowed from each, eliminating the Parmesan but keeping the basil and herbs from this one. Highly recommend using a food processor with shredding blade for the zucchini. Next time I’ll cut back to 1/3 cup flour. Contrary to my usual experience, my fritters were more beautiful than the ones in this photo! And delicious.

So, we make this recipe with the same recipe ingredients except I add a potato to the mix and it holds everything well together. Yummy

I have a heavy duty ricer which I use to squeeze the liquid from lots of vegetables. If you want to get all the moisture out. If not, don't squeeze as tight. It works so, so well. I learned this from a fellow community gardener. One of the best tips ever.

Easiest and best recipe:
2 C peeled, shredded zucchini, salt, pepper, garlic powder and chopped onion to taste, 2 beaten eggs, 1 C shredded cheese, 1 C Bisquick (I know). Mix and fry in butter.
Why I grow zucchini.

Chickpea or quinoa flour to replace all-purpose flour adds nutrients, flavor, and (a little) color.

Delicious flavor with added shredded jalapeno, but the texture was like a savory breakfast pancake. Not crispy at all.  

The first ones got more olive oil throughout, and that sort of enhanced the flavor.  

I think that there may have been too much flour and baking powder to veggie mixture?  

I think I look for another recipe for these.

The best tip I got for making this recipe was one of the  comments for squeezing out the zucchini with a dish cloth which really dried them out and helped to make the fritters nice and crispy.  I also added feta along with the parmesan which added it's own bit of salty/savory to the dish.  I used fresh dill and basal, dried thyme and a dash of nutmeg, black pepper and salt that I actually brought home from Greece this spring.  Yummy. 5/5 and would make again.

@CathyC.  The ricer works like a charm. I use a ricer for squeezing cucumber shreds when I make Tzatziki also.

@Alison yes. Fairly easy. I added a little olive oil to the batter and placed the pancakes on a sheet of parchment paper. Baked at 425 for 20 minutes on each side - or until golden.

These hearty, vegetarian main-meal pancakes have it all: noodles, eggs and big umami flavors. Loosely inspired by Hiroshima-style okonomiyaki, this weeknight-friendly recipe is a shortcut version, with cabbage and instant noodles tossed with seasoned eggs to make a thick, satisfying pancake. It provides a good chance to use up that leftover wedge of cabbage in your fridge, as a little cabbage goes a long way here. There’s room to experiment with other vegetables, too, such as carrots, bean sprouts, potato or broccoli. The egg seasonings — soy sauce, scallions and sesame oil — are also flexible: Try adding a dab of miso paste, a drizzle of chile crisp, Maggi seasoning or a spice paste like gochujang. For a gluten-free alternative, opt for glass noodles. This recipe shows that the best weeknight recipes are the ones that work with what’s available in your pantry.

Noodle Okonomiyaki (Cabbage and Egg Pancakes)

(3-ounce) instant-ramen noodle packages (seasoning packets discarded)

soy sauce

sesame oil

scallions, thinly sliced

Salt and pepper (preferably white pepper)

green, red or savoy cabbage (1 1/4

Vegetable or sunflower oil

Sriracha,

Mayonnaise (preferably Kewpie brand),

White sesame seeds,

https://static01.nyt.com/images/2025/05/15/multimedia/hm-cabbage-and-noodle-pancakes-zvtm/hm-cabbage-and-noodle-pancakes-zvtm-videoSixteenByNineJumbo1600.jpg

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

https://static01.nyt.com/images/2025/05/15/multimedia/hm-cabbage-and-noodle-pancakes-zvtm/hm-cabbage-and-noodle-pancakes-zvtm-googleFourByThree.jpg

https://static01.nyt.com/images/2025/05/15/multimedia/hm-cabbage-and-noodle-pancakes-zvtm/hm-cabbage-and-noodle-pancakes-zvtm-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/05/15/multimedia/hm-cabbage-and-noodle-pancakes-zvtm/hm-cabbage-and-noodle-pancakes-zvtm-facebookJumbo.jpg

Place the instant noodles into a large, heatproof bowl, top with about 6 cups just-boiled water, and soak for 7 to 8 minutes.

Meanwhile, place the eggs into a large bowl and whisk to combine. Add the soy sauce, sesame oil and 3/4 of the scallions (keep some for garnish); season with about 1 teaspoon each of salt and pepper and whisk to combine.

Drain the noodles and loosen them up with tongs or your hands. Add the cabbage and the noodles to the eggs and toss well to make sure everything is coated.

Heat a small 6-inch or 8-inch nonstick skillet on medium-high. When hot, drizzle with vegetable oil and add 1/4 of the cabbage and noodle mixture. Use a spatula (a flexible fish spatula works well here) to tuck in the sides around the skillet. Reduce heat to medium and cover (if you don’t have a lid, use a large skillet or sheet pan) and leave to cook for 3 to 4 minutes, until the bottom is golden. Uncover and top the skillet with a plate that is slightly bigger than the skillet, then confidently flip the pancake so that the cooked side is facing up. Slide the pancake back into the skillet to cook the other side. Leave to cook on medium, uncovered, for another 3 to 4 minutes.

Transfer the pancake to a plate and continue cooking the other three pancakes, wiping the pan clean and adding another drizzle of vegetable oil between batches.

To serve, drizzle each pancake with Sriracha and mayonnaise, and scatter over the sesame seeds and remaining scallions. (Pancakes can be cooked ahead and stored in the fridge for up to 24 hours in an airtight container. Reheat in the skillet or microwave.)

Simply slide the browned, first-cooked side out of the pan onto the inverted lid (let it dry for 20 seconds first), then invert the pan onto the lid & pancake, then flip the whole thing back over!

 halved the recipe for the two of us and cooked it all in one 12-inch skillet. I added carrots and will probably add onions next time. and half the recipe made enough for lunch leftovers the next day.

Going to try this tonight. Can I cook just one pancake at a time and refrigerate the egg mixture until the next day?

If you are squeamish about flipping… because I make a lot of Spanish tortillas (potato and egg frittata), I purchased a double sided frying pan. It makes flipping incredibly easy and low stress and you can pull the pans apart and use them as sauté pans to give them more than the occasional use. The downside is that they are exclusively non-stick so you have to be comfortable with that.

Delicious and fun! I doubled the recipe and just made 2 large "pancakes," in 2 skillets. I finished them in the oven (400F) rather than flipping them because they stuck a little bit. Easy peasy and everyone ate it.

I used an omelet pan, plus a lid of a bigger pot and a plate. Worked well. Absolutely delicious

Made this last night and 5/5 of the people in my family ate and really enjoyed it! To me this is a big win! My husband made grilled chicken for the omnivores but I'm a vegetarian and found it very satisfying on its own with a little spicy mayo on top.

Add a couple handfuls of rice crispies to the batter. Trust me. IYKYK.

I followed the recipe pretty much as written when I made this, and it turned out very nicely! I did skip the salt in step 2, and didn’t miss it at all. Had zero issues flipping the patties, using one spatula to lift it up and another on top to steady it. Used an 8 inch pan. Minced up my cabbage fairly finely, and pulled out any big hunks. I recommend thinking of it as an omelette, and experiment using your favorite ingredients!

There is a special sauce specifically made for okonomiyaki, and it’s called Otafuku okonomiyaki sauce.  It’s the best sauce that goes with this pancake.

Made exactly as directed. Super tasty and so incredibly easy!  It actually took longer to boil and rest the noodles than to make the dish! Had no problem flipping the pancakes with spatula (waited about 4 minutes until the bottom was completely golden brown and it stayed together perfectly). Will definitely make again!

Excellent! Didn’t have a lid for the pan so  felt like a juggler getting the Okonomyaki flipped out of the pan and back it but it was delish. Used unagi sauce in addition to the sriracha—nice addition.

This was a good, simple, weeknight meal. I halved the recipe for the two of us and cooked it all in one 12-inch skillet. I added carrots and will probably add onions next time. It's a great base recipe and we talked about many ways to riff on it as we ate--and half the recipe made enough for lunch leftovers the next day.

Thanks to all for the tips! I lightly seasoned and sauteed the cabbage with a little grated carrot before mixing the cooled veggies with the eggs and noodles. There are so many ways to embroider and customize -- yakisoba noodles would be fun, and shrimp would be delicious. Simple and delicious and reminiscent of our recent trip to Japan, where we had okonomiyaki in both Hiroshima and Osaka.

What noodle would be the best substitute for ramen noodles?  Thanks!

Why does everyone who publishes an okonomiyaki recipe want us to flip the gummy barely cooked top side onto a plate? Simply slide the browned, first-cooked side out of the pan onto the inverted lid (let it dry for 20 seconds first), then invert the pan onto the lid & pancake, then flip the whole thing back over!

This was tasty, filling, inexpensive, and quick.  We added shredded carrot and onion, and sautéed all of the veggies to soften and brown them before adding them to the noodles.  We cooked a half recipe as 1 pancake in a 10" fry pan.

For those who are a bit timid about flipping from a heavy pan (I am one), there is a workaround. Simply slide the pancake from the pan onto a plate, then place another plate on top of the pancake, and flip it. Then slide the pancake back into the pan.

I’ve been making Classic Okonomiyaki since the recipe appeared here and completely love it. I even bought an extra wide (6.5 by 7 inch) spatula to flip the pancake (OK, not a new dishwasher like another commenter). I suggest making a quick okonomi sauce using 4 parts ketchup, 3 parts Worcestershire, 2 parts oyster sauce and 1 part sugar or rice wine vinegar and refrigerating for about 1hour (also keeps well refrigerated). Use this sauce alongside Kewpie mayo and Everything Bagel seasoning as toppings. So good!

This was very tasty, it reminded me very much of Egg Foo Young. Because I'm a lazy cook, I used a bagged coleslaw mix and sauteed it with onion before adding it to the egg/noodle mixture. I also broke the ramen before softening. I think this would also be excellent with Indian seasonings and made smaller to eat with your fingers, perhaps with a yoghurt dip on the side.

@VHinPDX
Hints from Heloise! Yes. She has never left me. I have several hints I’ve shared with Heloise over the years, in an alternate universe where there’s no internet. My most recent is how to toast nuts without burning them. Heat oven, put in nuts. Turn oven off. An hour later when I get back to the kitchen they’re ready and not burnt because I spaced out and went upstairs to put away the laundry and, well you know…

One of the criteria for my new dinner plates was that they had to be big enough to fit over my 10” nonstick skillet so I could flip Spanish tortilla (silicone oven gloves make it feel super safe). Once unpacked, I found out that they were too big for the dishwasher. Fortunately, the dishwasher was on its last legs, so we eventually got a new and roomier dishwasher and could stop handwashing them. I’m happy to have a second recipe that justifies all of that!

@Wynne thank you for this! It worked perf

Forget the flipping.  Use a broiler safe pan and when the first side is done slide the pan into the broiler - same way as you cook a frittata.

Sprinkling on top just before serving a little bonito flake adds another dimension of umami.

Really easy and tasty! We added some shrimp to the okonomiyaki before the flip, and they cooked through without any issue :) Never tried these with noodles rather than a flour-based batter, but I really like it!

@Tim
I love okonomiyaki so much my partner bought me a pair of Japanese okonomiyaki spatulas. They’re extra wide and work great

I was skeptical about this recipe. It could be great or really gross. I'm so glad I tried it because it was great and a hit with my partner. I did half the recipe in a 10 inch pan and sauteed the cabbage first as suggested in comments. The pancake flipped easily and looked beautiful. For fun, next time I'll add my own flare to the ingredients- perhaps some crab.

@zoz. Thank you so  much for the sauce recipe.

Delicious, simple and kid approved! There was a little too much oil left in the pan for flipping with a plate, but using two spatulas worked perfectly.

Cabbage And Potato Pancakes

russet potatoes, peeled,

green cabbage, shredded

parsley,

onions,

salt

black pepper

sunflower oil oil

It’s incredible the amount of satisfaction one can get from transforming a single potato into gamja jeon, Korea’s answer to the potato pancake. Not quite a hashbrown, nor a latke, jeon has no exact English translation: In Korean cuisine, it’s a rich category of pan-fried fritters, including vegetables, seafood and meat often dipped in flour, egg, then hot oil. This nontraditional version of gamja jeon is crispy on the outside and tender-chewy on the inside. Mostly made with egg, starch and potato and paired with choganjang (vinegar soy sauce), it highlights the spud’s flavor, earthy and full of French-fried goodness.

Gamja Jeon (Potato Pancakes)

white,

white vinegar

sugar

russet potato (about 10 ounces), peeled and rinsed

cornstarch

baking soda

Salt and black pepper

Canola, vegetable or peanut oil

https://static01.nyt.com/images/2026/02/17/multimedia/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg-videoSixteenByNineJumbo1600.jpg

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

https://static01.nyt.com/images/2026/02/17/multimedia/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg-googleFourByThree.jpg

https://static01.nyt.com/images/2026/02/17/multimedia/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/02/17/multimedia/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg/17FD-KIM-JEONREX-EK-Gamja-Jeon-Korean-Potato-Pancakes-tpwg-facebookJumbo.jpg

Prepare the choganjang: To a small bowl, add the onion, soy sauce, vinegar, sugar and 1 tablespoon water, then stir to combine. Set aside until ready to eat.

Prepare the jeon: Cut the potato in half lengthwise. Turn one of the halves into fine matchsticks: To do this easily, cut the potato half lengthwise into ⅛-inch-thick slices, then stack a few slices at a time and thinly slice at a diagonal into ⅛-inch-thick sticks. Transfer the matchsticks to a medium bowl, cover with water and set aside to remove some starch, about 5 minutes. Drain well and return the matchsticks to the empty bowl.

Meanwhile, make the batter: Grate the remaining potato half into a liquid measuring cup until you have about ¼ cup. Add the egg, cornstarch and baking soda, then season with salt and pepper. Stir until you have a thin batter. Pour this batter into the bowl with the matchstick potatoes and toss to evenly coat.

Cook the jeon: Heat a 10- to 12-inch skillet over medium-high, then add enough oil to generously coat the bottom (about 2 tablespoons). When the oil is loose and shimmery, carefully add the potato mixture in an even layer. Cook without disturbing, lowering the heat as needed, until the edges start to turn golden and a little shake of the skillet releases the jeon from the bottom so it moves in one sturdy piece, 2 to 3 minutes. You should be able to hear the jeon scratching against the bottom of the skillet as it moves around.

Flip the jeon: Using a large spatula or two, carefully flip the jeon, then cook until the second side is crispy and golden brown, 2 to 3 more minutes. If desired, flip the jeon once more so the matchstick potato design is on top, then slide it onto a cutting board. Let the jeon cool slightly to set, then cut into a 9-piece grid. Serve warm with the choganjang.

I made this according to the recipe. Loved it! Mine came out falling apart a bit more than Eric's picture, but crispy on the outside, soft interior. The dipping sauce was exactly right. May try future editions with add ins mentioned.

This turned out pretty well and amazingly enough I was actually able to flip it! The bottom started burning so we put it into the oven for a few minutes, took it out and flipped, then let residual heat cook the other side. If we make this again I'll probably skip the grated potatoes, I don't see that they did anything.

This recipe is disppointing. It's bland and boring. There are many better ways to cook a potato. I prefer a latke.

Can you help me understand the cooking time?  Says 20 min up top but only explicates about 6 minutes?  I made it last night and definitely needed more cooking time.  Thanks!

Excellent, although I would recommend skewing closer to the original which involves potato starch and no baking soda. The crispiness is a lot better with potato starch. 

Minced shrimp is a great traditional addition, as are chilllies and julienned carrots.

Delicious and easy, will be making these regularly. I didn’t have corn flour so used sone plain flour instead, about a tablespoon.

Can you cook them in the airfryer or oven?

@Su I agree that grating the potato first is better - more matchsticks, less waste, safer. The grated potato will not discolor if you put it in acidulated water (1 scant teaspoon of white vinegar per cup of water). After cutting the matchsticks, drain the grated potato, squeeze out as much water as you can and combine with the egg.

Using Su's tip I found this easy to make.   I used two potatoes cause mine were small, two eggs and 1/2 tsp baking soda and 4T cornstarch. I added chopped scallions on top. This made a nice accompaniement to delicious bay scallops.  Next time will add some crushed red peper to the chogangang- unless I make it with scallops again.

Absolutely delicious! Love the simplicity and the texture. This is a new comfort staple!

It took longer than 3 minutes to achieve jeon freedom from the pan - about 5/6 minutes. Then another 5 or so on the other side. Also took more oil than called for. But it was great!

I don't see why not as I do this when I make latkes. And I wonder about using potato starch rather than corn. They sound delicious and a great way to use up stuff floating around taking up space.

could you also use the potato starch left over from the soaked potato instead (or in addition) to the cornstarch?

@deedub-sf I have a julienne peeler that I purchased after watching the cooking show - Korean Food Made Simple. Love the tool!

As this is not a traditional jeon, I'll ask 
[1] Why not use Korean pancake mix instead of cornstarch? 
[2] Since twice-cooking is one of the keys to delicious french fries, could a quick par-fry or even microwave of the matchsticks add anything? 
[3] Has anyone tried using a Japanese turning slicer to make fine threads of potato, carrot and/or daikon like the garnishes served with sushi?

Can this be made without the egg or using a substitute?

@Chris- you are right- 2T would be too little, I didn't notice the suggestion of 2 T and used enough canola to cover bottom to depthof about 1/8 inch - more like 2 oz in a 10 inch skillet; 3-4 min on one side, 2-3 on the other. turned out great- nice golden brown crispy outside with soft well cooked inside. (I used two potatoes @6-7, 2 eggs, 4 T cornstarch and 1/2 tsp soda.

@moncprov Well, if you’re doubling the ingredients, then yes, twice the oil will be needed!

The potatoes are shredded (think rosti or latkes) and sliced super thin, so they cook up just fine in the time allotted. I did use more oil and paid attention to the cooking temperature.
They came out perfectly delicious

Reading the recipe, I thought "Wow! A total cooking time of 4 to 6 minutes? Starting with raw potatoes (which are really tough to cook through and crisp without burning)? And an egg slurry (which will burn pretty quickly)? And so much corn starch that it's sure to impart an odd flavor...and 2 tablespoons of oil in a 10-12 inch pan?! That's never, ever going to achieve the results in the photo!" Followed the instructions exactly. Odd-tasting, slightly burnt, barley crisp, chewy inside. Not good.

Would this be a good place to use potato starch, instead of the cornstarch, if one has it? I also wonder whether it might be easier on the hands and less wasteful to grate that 1/4 c of potato *first,* then turn the remaining potato into matchsticks, for a bigger chunk to hold onto while grating and to ensure that the whole potato is used.

@Su You can do that if you’d like! But while you’re turning the remaining potato into matchsticks, your grated potato will sit out and oxidize, and the final pancake will be a muddy grey color. Not the end of the world, just an aesthetic choice. Potato starch is fine, but I prefer frying with cornstarch personally. Enjoy! Eric

@Su I wouldn’t think the grated potato would go grey if mixed into batter and then continue with cutting the matchsticks.

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