Korean Potato Cheese Pancakes
Korean Potato Cheese Pancakes are crispy, savory pancakes filled with gooey mozzarella and a hint of green onion, perfect for any meal or snack.
Ingredients
Main Ingredients
- 400 g russet potatoes, peeled and grated Provides the base for the pancakes
- 1/4 cup cornstarch Helps to bind the mixture
- 1/2 tsp salt Enhances flavor
- 1/4 tsp black pepper Adds mild spice
- 2 large green onions, finely chopped Adds freshness
- 1 cup mozzarella cheese, grated Provides gooey texture
- Oil for cooking Ensures crispy texture
Instructions
Preparation
- Grate russet potatoes into a large mixing bowl.
- Add cornstarch, salt, black pepper, and chopped green onions to the potatoes. Mix thoroughly.
- Gently stir in the grated mozzarella cheese until evenly incorporated.
Cooking
- Heat a non-stick pan over medium heat and add oil for cooking.
- Scoop out portions of the potato mixture, flatten them in your palms to form pancakes, and place them on the hot pan.
- Cook the pancakes for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
- In the last minute of cooking, sprinkle extra mozzarella cheese on each pancake to melt.
- Transfer cooked pancakes to a plate and garnish with sliced green onions before serving warm.
Notes
Experiment with herbs and spices. Refrigerate the mixture for 30 minutes for extra crispiness. Serve with tangy dipping sauces or salads.