Why You’ll Love This Recipe

I like this recipe because it’s easy to make with pantry staples and doesn’t require rice flour like many traditional versions. The combination of slightly sweet potatoes with melty mozzarella makes them irresistible. I also enjoy how versatile they are—I can serve them as a snack, add them to a lunchbox, or pair them with dipping sauces for a party platter.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500 g peeled potatoes | 600 g / 1.3 lb unpeeled potatoes
40 g sugar
50 g cornstarch
100 g mozzarella | shredded or cut into cubes
a pinch of salt
cooking oil

Directions

1. I bring a pot of salted water to a boil, making sure it’s well-seasoned so the potatoes don’t taste bland.

2. I cut the potatoes into large chunks, boil them until fully cooked, then drain and mash them.

3. I mix in the sugar and cornstarch until the mashed potatoes are smooth and combined.

4. I scoop about 90 g (3.15 oz) of the mixture, shape it into a ball, flatten it, and place mozzarella in the center. I wrap the potato around the cheese and form it back into a ball.

5. I flatten the ball into a pancake about 1 cm (0.4”) thick.

6. In a pan, I heat a generous amount of oil over medium heat and fry the pancakes for about 3 minutes per side, until golden brown and crispy.

7. I serve them hot so the cheese inside is perfectly melty.

Servings and Timing

This recipe makes about 6 pancakes. Prep time is 20 minutes, cook time is 20 minutes, and total time is about 40 minutes. Each pancake has about 173 calories.

Variations

Sometimes I swap mozzarella for cheddar or a cheese blend for a different flavor. I’ve also added finely chopped green onions or kimchi to the mashed potatoes for extra taste. For a spicier version, I like serving them with a drizzle of sriracha mayo.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I pan-fry them again with a little oil to bring back the crispiness, or I air fry at 180°C (350°F) for about 5 minutes. They can also be frozen—just reheat directly from frozen until warmed through.

FAQs

Can I make these potato pancakes ahead of time?

Yes, I can shape them in advance and keep them in the fridge, then fry when ready to serve.

Can I use sweet potatoes instead?

Yes, sweet potatoes work too, though the flavor will be sweeter and softer.

Can I air fry these pancakes?

Yes, I spray them lightly with oil and air fry at 190°C (375°F) for about 12 minutes, flipping halfway.

What cheese works best?

Mozzarella melts beautifully, but cheddar or gouda also work well.

Do I need to peel the potatoes?

No, I can leave the skins on for more texture and fiber if I prefer.

Why add sugar to the potatoes?

The sugar balances the natural starchiness of the potatoes and enhances flavor.

Can I make them gluten-free?

Yes, since this recipe uses cornstarch instead of rice flour, it’s already gluten-free.

How do I keep them from falling apart?

I make sure to mash the potatoes smoothly and fry them in enough oil to crisp the outside.

Can I bake them instead of frying?

Yes, I bake them at 200°C (400°F) for about 20 minutes, flipping once, though they won’t be as crispy.

What dips go well with these pancakes?

I like ketchup, soy sauce with sesame oil, or spicy mayo as dipping options.

Conclusion

These Korean cheese potato pancakes are one of my favorite comfort snacks because they’re crispy, cheesy, and easy to make. I love how they use simple ingredients yet deliver big flavor. Whether I fry, bake, or air fry them, they always turn out delicious and satisfying.