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Korean Cheese Potato Pancakes

Crispy Korean Cheese Potato Pancakes to Satisfy Your Cravings

These Korean cheese potato pancakes are a delightful fusion of crispy outside and gooey mozzarella inside, perfect for snacks, appetizers, or side dishes.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Base
  • 2 cups potatoes Peeled and cut into chunks
  • 1 tablespoon sugar Can use a sugar alternative
  • 1 tablespoon cornstarch Potato starch is a substitute
  • 1 teaspoon salt Use sparingly
For the Cheesy Filling
  • 1 cup mozzarella cheese Can substitute with cheddar or gouda
For Frying
  • 1 cup cooking oil Vegetable or canola oil preferred

Equipment

  • Pot
  • bowl
  • spatula
  • Non-stick pan
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Peel and cut potatoes into chunks. Boil in salted water for about 15 minutes until tender, then drain and mash until smooth.
  2. In the mashed potatoes, add sugar, cornstarch, and salt. Mix until combined into a cohesive dough-like consistency.
  3. Take about 90g of the mixture, flatten it, place mozzarella in the center, and fold the edges to encase the cheese, forming a pancake.
  4. Heat cooking oil in a non-stick pan over medium heat. Fry pancakes for approximately 3 minutes on each side until golden and crispy.
  5. Transfer pancakes onto a paper towel-lined plate to absorb excess oil, let cool for a minute, then serve hot.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For best results, ensure potatoes are well-cooked and mashed smoothly, maintain medium heat while frying, and feel free to experiment with different fillings.

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