Description
Korean Potato Cheese Pancakes are crispy on the outside and filled with gooey melted cheese inside. These savory pancakes are a popular Korean street food snack made with grated potatoes and simple seasonings.
Ingredients
Units
Scale
- 2 large potatoes, peeled and grated
- 1/2 teaspoon salt
- 2 tablespoons potato starch or cornstarch
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon vegetable oil (for frying)
- Optional: chopped green onions or herbs for garnish
Instructions
- Peel and grate the potatoes, then squeeze out as much moisture as possible using a clean cloth or paper towel.
- Place the grated potatoes in a bowl, add salt and potato starch, and mix until well combined.
- Divide the potato mixture into equal portions. Flatten one portion into a small pancake shape.
- Place a tablespoon of shredded mozzarella cheese in the center, then cover with another layer of potato mixture, sealing the edges to encase the cheese.
- Heat oil in a non-stick skillet over medium heat. Fry the pancakes until golden brown and crispy on both sides, about 3–4 minutes per side.
- Remove from the pan and drain on paper towels. Garnish with chopped green onions or herbs if desired. Serve hot.
Notes
- Use a non-stick pan to prevent sticking and ensure crispiness.
- You can add chopped kimchi or herbs for a flavor twist.
- Best enjoyed immediately while the cheese is still gooey.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg