Description
Korean Potato Cheese Pancakes are crispy on the outside and gooey on the inside, combining grated potatoes with melty mozzarella cheese for a savory, satisfying snack or appetizer.
Ingredients
Units
Scale
- 2 large russet potatoes, peeled and grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons cornstarch or potato starch
- 1 tablespoon chopped green onions (optional)
- 2 tablespoons vegetable oil (for frying)
Instructions
- Place grated potatoes in a bowl of cold water and soak for 5–10 minutes to remove excess starch. Drain and squeeze out as much water as possible using a clean towel.
- In a mixing bowl, combine the grated potatoes, salt, pepper, cornstarch, and green onions (if using).
- Take a portion of the potato mixture and flatten it into a small patty. Add about a tablespoon of shredded mozzarella in the center, then cover with more potato mixture to seal the cheese inside.
- Repeat with remaining mixture to make several pancakes.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Fry the pancakes for 3–4 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve hot with soy sauce or your favorite dipping sauce.
Notes
- For extra crispiness, press the pancakes gently with a spatula while frying.
- Can be made gluten-free by using potato starch and checking cheese ingredients.
- Serve with a dipping sauce of soy sauce, vinegar, and a touch of sugar or gochujang for spice.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg