Korean Potato Cheese Pancakes Recipe

Introduction

Korean Potato Cheese Pancakes are crispy on the outside and delightfully soft inside, filled with gooey mozzarella cheese. This simple dish makes a perfect snack or appetizer that combines comforting potatoes with melty cheese for a fun twist.

Ingredients

• 1 russet potato (400g)
• Salt
• 1 tbsp granulated sugar, add more depending on taste
• 1/4 cup (34g) cornstarch
• Mozzarella cheese (small cubes or shredded)
• Oil with a high smoke point for shallow frying

Instructions

1. Step 1: Prepare a large pot of boiling water and salt it well.
2. Step 2: Peel and dice your potatoes into 1 inch cubes, then boil for about 12 minutes until soft and easily pierced with a fork. Drain the water and let the potatoes sit back in the pot for 30 seconds to remove excess water, then transfer to a mixing bowl.
3. Step 3: Add the sugar and cornstarch to the potatoes, then mix well. The mixture should have a similar consistency to dense mashed potatoes with few lumps.
4. Step 4: Divide the potato mixture into fifths (about 80g each) and roll each portion into a ball. Flatten each ball, add a small handful of mozzarella cheese (10g), and fold the potato around the cheese to enclose it. Roll the ball again and flatten it, then smooth the edges by rolling with your hands.
5. Step 5: Pour a generous amount of oil into a pan to cover the surface. When the oil is hot, shallow fry the pancakes on medium-high heat for 4 to 5 minutes per side, or until golden brown and crispy.
6. Step 6: Remove the pancakes from the pan and drain excess oil. Serve warm with your favorite sweet or savory dipping sauce, then enjoy!

Tips & Variations

• Use mozzarella with low moisture to prevent the pancakes from becoming soggy.
• Try adding finely chopped green onions or herbs to the potato mixture for extra flavor.
• Serve with a dipping sauce like soy sauce mixed with a bit of honey and garlic for a tasty contrast.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a lightly oiled pan over medium heat to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with cheeses like cheddar or gouda, but mozzarella melts best and provides the classic stretchy texture.

What if I don’t have cornstarch?

You can use potato starch or all-purpose flour as alternatives, but cornstarch gives the best light texture and helps bind the potatoes well.

Korean Potato Cheese Pancakes Recipe

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4.7 from 117 reviews

Korean Potato Cheese Pancakes are crispy, golden-on-the-outside and soft, cheesy on the inside potato patties. Made with boiled russet potatoes mixed with sugar and cornstarch, these pancakes are stuffed with gooey mozzarella cheese and shallow fried to perfection. They make a delicious savory snack or appetizer that’s perfect for sharing with a dipping sauce of your choice.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 5 pancakes 1x
• Category: Snack
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Mixture

• 1 russet potato (400g)
• Salt, to taste
• 1 tbsp granulated sugar (adjust to taste)
• 1/4 cup (34g) cornstarch

Filling

• Mozzarella cheese, small cubes or shredded (about 50g total, approx. 10g per pancake)

For Frying

• Oil with a high smoke point, enough for shallow frying

Instructions

1. Boil the Potatoes: Prepare a large pot of boiling water and salt it generously. Peel and dice the russet potato into 1-inch cubes. Boil the potato cubes for about 12 minutes or until they become soft and easily pierced with a fork. Drain the hot water completely.
2. Drain Excess Water: Return the drained potatoes to the pot and let them sit over low heat for about 30 seconds. This step helps evaporate excess water to prevent soggy pancakes.
3. Mash and Mix: Transfer the potatoes to a mixing bowl. Add granulated sugar and cornstarch, then mix thoroughly until the mixture resembles dense mashed potatoes with few lumps, ensuring a good binding texture.
4. Form Pancakes with Cheese Filling: Divide the potato mixture into five equal portions (approx. 80g each). Roll each portion into a ball. Flatten each ball and place a small handful (about 10g) of mozzarella cheese in the center. Carefully fold the dough around the cheese to seal it, then roll again into a smooth ball shape and flatten into a pancake with sealed edges.
5. Heat Oil for Shallow Frying: Add a generous amount of oil to a pan—enough to coat the entire surface for shallow frying. Heat the oil over medium-high heat until hot but not smoking.
6. Fry the Pancakes: Place the formed potato cakes in the hot oil carefully. Cook for about 4 to 5 minutes on each side, flipping only when the bottom turns golden brown and crispy. Ensure even frying and avoid overcrowding the pan.
7. Serve: Remove the pancakes from the oil and drain on paper towels. Serve immediately with your choice of sweet or savory dipping sauces for a delightful snack or appetizer.

Notes

• Using russet potatoes is key as they have a starchy texture ideal for holding the pancake shape.
• Ensure excess water is removed from boiled potatoes to avoid soggy pancakes.
• You can customize the dipping sauce from soy sauce based, sweet chili, or mayo blends for varied flavor profiles.
• Maintain medium-high heat during frying to achieve a golden crispy crust without burning.
• Leftover pancakes can be reheated in a skillet or air fryer to restore crispness.

Keywords: Korean Potato Cheese Pancakes, Korean snack, potato pancakes, cheesy pancakes, savory appetizer