Description
These Korean cheese potato pancakes are crispy on the outside with gooey melted mozzarella inside. Made without rice flour, they’re a simple, cheesy snack or side dish that’s easy to prepare with pantry staples.
Ingredients
500 g peeled potatoes (or 600 g unpeeled potatoes)
40 g sugar
50 g cornstarch
100 g mozzarella, shredded or cubed
Pinch of salt
Cooking oil, for frying
Instructions
- Bring a pot of salted water to a boil. Cut potatoes into chunks, boil until tender, then drain and mash.
- Mix mashed potatoes with sugar and cornstarch until smooth and combined.
- Scoop about 90 g of mixture, shape into a ball, flatten slightly, and place mozzarella in the center. Wrap potato mixture around the cheese to seal.
- Flatten into a pancake about 1 cm thick.
- Heat oil in a pan over medium heat. Fry pancakes for about 3 minutes per side until golden brown and crispy.
- Serve hot while the cheese is melty inside.
Notes
Swap mozzarella for cheddar, gouda, or a cheese blend for variety.
Add chopped green onions or kimchi for extra flavor.
Serve with sriracha mayo for a spicy kick.
To reheat, pan-fry with a little oil, air fry at 180°C (350°F) for 5 minutes, or bake at 200°C (400°F) for 20 minutes.
Freeze uncooked or cooked pancakes and reheat directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack, Side Dish
- Method: Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 173
- Sugar: 4g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
