Korean Potato Cheese Pancakes
These crispy Korean Potato Cheese Pancakes combine fluffy potatoes with gooey mozzarella cheese, making for a delightful snack or meal.
Ingredients
For the Pancakes
- 400 g russet potatoes, peeled and grated High starch content for fluffiness
- 1/4 cup cornstarch Adds crunch
- 1/2 tsp salt Enhances flavor
- 1/4 tsp black pepper For seasoning
- 2 large green onions, finely chopped Adds freshness and color
- 1 cup grated mozzarella cheese Main cheese ingredient
- 1 splash oil For frying
Instructions
Preparation
- In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly to ensure an even distribution of the ingredients.
- Gently fold in the grated mozzarella cheese, ensuring it’s evenly incorporated into the potato mixture.
Cooking
- Heat a non-stick pan over medium heat and add a drizzle of oil, allowing it to heat up.
- Scoop out a portion of the mixture and shape it into a pancake, placing it carefully onto the hot pan.
- Cook each pancake for about 3-4 minutes until the underside is golden brown and crispy, then flip it over and cook for another 3-4 minutes on the other side.
- In the last minute of cooking, sprinkle a bit of extra cheese on top to enhance the cheesy goodness and allow it to melt.
- Once cooked, transfer the pancakes to a plate, garnish with additional green onions if desired, and serve warm.
Notes
For best results, use firm potatoes and avoid overmixing the batter. You can cook in batches and keep the pancakes warm in a low oven.