Chile-Ginger Shoe String Potato
and Onion ‘Pancake’

Serves 4 

• 1 cup Chile-Ginger Oil

• 2 yellow onions, sliced into ¼-inch rings

• 1 cup rice flour

• 1 cup cornstarch

• 2 Russet potatoes, peeled and made into spaghetti hair, soaked in ice water

• 1 teaspoon Korean chile flake

• 1 teaspoon sugar

• 1 tablespoon kosher salt

In a high rimmed sauté pan, heat Chile-Ginger Oil to 350 degrees.  Meanwhile, in a large bowl, combine rice flour and cornstarch and toss to coat the onions.  Shake off excess flour/cornstarch, drain the potatoes well, and toss together with the onions in a separate bowl.  Place a 1-inch layer of the potatoes and onions in the hot oil and fry for about 2 to 3 minutes. Flip carefully, and continue to fry until GB&D (golden brown and delicious).  In a small bowl, mix the Korean chile flake with the sugar and salt.   Drain the potato-onion pancake on paper towel and sprinkle with the salt mixture.