Description
Korean Potato and Cheese Pancakes are crispy and golden on the outside, with gooey melted mozzarella cheese inside. Made from grated russet potatoes, flavored with green onions and seasoned simply, these savory pancakes make a perfect appetizer or snack. The optional dipping sauce adds a tangy, slightly spicy kick that complements the pancakes beautifully.
Ingredients
Scale
Pancake Batter
- 2 large russet potatoes (peeled and grated)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup potato starch or cornstarch
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1 tablespoon vegetable oil (plus more as needed)
Optional Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- Pinch of red pepper flakes
Instructions
- Prepare the Potatoes: Grate the peeled russet potatoes using a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crisp pancakes.
- Mix the Batter: In a large mixing bowl, combine the grated potatoes with salt, black pepper, potato starch (or cornstarch), and chopped green onions. Mix thoroughly until the starch is evenly distributed throughout the mixture.
- Heat the Pan: Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat to prepare for frying the pancakes.
- Form and Cook Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and flatten it slightly into a small round pancake. Add a spoonful of shredded mozzarella cheese directly in the center, then cover with a little more potato mixture to seal the cheese inside. Cook for 3 to 4 minutes on one side until golden brown, pressing gently with a spatula.
- Flip and Finish Cooking: Carefully flip the pancake and cook the other side for another 3 to 4 minutes until it is golden and crispy and the cheese inside is melted. Add more oil to the pan as needed for remaining pancakes.
- Prepare Dipping Sauce (Optional): In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes until the sugar dissolves. Serve alongside the pancakes for dipping.
- Serve: Serve the pancakes hot to enjoy the crispy exterior and gooey cheesy center. Best enjoyed fresh from the pan.
Notes
- Using potato starch instead of cornstarch yields extra crispy pancakes.
- For added flavor, try mixing in finely chopped kimchi or cooked bacon into the batter.
- These pancakes are best served hot while the cheese remains melted and gooey.
