Korean Potato Cheese Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/korean-potato-cheese-pancakes-recipe/
