Korean Cheese Potato Pancake (Print)
Crispy Korean pancakes with cheesy potato interior—a savory snack perfect for sharing or enjoying hot from the pan.
# Ingredients:
→ Main Ingredients
01 -
250 g potatoes, peeled
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50 g mozzarella cheese, shredded or cubed
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20 g brown sugar
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25 g cornstarch or cornflour
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Cooking oil, for frying
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Pinch of salt
# Steps:
01 -
Peel and grate the potatoes. Using a clean cloth or paper towel, squeeze out as much excess liquid from the grated potatoes as possible. Set aside.
02 -
In a large mixing bowl, combine the grated potatoes, brown sugar, cornstarch, and a pinch of salt. Mix thoroughly until the mixture forms a cohesive, dough-like consistency.
03 -
Divide the potato mixture into equal portions. Flatten each portion into a small disc in the palm of your hand.
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Place a small amount of mozzarella cheese in the centre of each disc. Carefully fold the edges over the cheese to encase it fully, forming a ball. Gently flatten the ball into a round pancake shape.
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Heat a generous amount of cooking oil in a non-stick pan over medium heat. Fry each pancake for 3 to 4 minutes per side until golden brown and crisp.
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Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Serve immediately while hot for best texture.
# Additional Notes:
01 -
Experiment with alternative cheeses such as cheddar or gouda to adjust flavour complexity.
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For added depth, incorporate spices like garlic powder, onion powder, or a pinch of chili powder into the potato mixture.
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Pair with spicy kimchi or a soy-vinegar dipping sauce to complement the savoury profile.
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Cooled pancakes can be stored in the refrigerator for up to two days or frozen for future use.