Description
Korean Potato Cheese Pancakes are crispy on the outside and gooey on the inside, made with grated potatoes and stuffed with melty cheese. They’re a fun, savory treat perfect as a snack or side dish.
Ingredients
Units
Scale
- 2 large russet potatoes, peeled
- 1/4 teaspoon salt
- 1/4 cup potato starch or cornstarch
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons vegetable oil (for frying)
- Optional: chopped green onions or parsley for garnish
Instructions
- Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much liquid as possible, reserving the starchy water in a bowl. Let the water sit for a few minutes until the starch settles at the bottom, then drain the water and keep the starch.
- Combine the grated potatoes, reserved starch, salt, and potato starch (or cornstarch) in a mixing bowl. Mix well until it forms a sticky dough-like mixture.
- Divide the mixture into 4 portions. Flatten each into a small round patty. Place some shredded mozzarella in the center of each and fold the potato over to seal it, forming a cheese-stuffed pancake.
- Heat vegetable oil in a non-stick skillet over medium heat. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
- Remove and drain on paper towels. Garnish with green onions or parsley if desired, and serve hot.
Notes
- Serve with a dipping sauce of soy sauce, rice vinegar, and a dash of sesame oil.
- For extra flavor, add finely chopped onions or herbs to the potato mixture.
- Best enjoyed fresh while the cheese is still melty.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg