Description
Delight in the crispy exterior and gooey cheese interior of these Korean Potato Cheese Pancakes, perfect for a cozy dinner or as a crowd-pleasing appetizer.
Ingredients
Scale
- 400 g (14 oz) russet potatoes, peeled and grated
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large green onions, finely chopped
- 1 cup (120 g) mozzarella cheese, grated
- Oil for cooking
Instructions
- In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
- Stir in the grated mozzarella cheese into the potato mixture and mix well to ensure that the cheese is evenly distributed throughout.
- Place a non-stick pan over medium heat and add a drizzle of oil to ensure the pancakes do not stick.
- Scoop spoonfuls of the potato and cheese mixture onto the hot pan, spreading each portion into a round pancake shape. Be sure to leave enough space between pancakes for even cooking.
- Cook each pancake for about 3 to 4 minutes on one side until golden brown and crispy, then carefully flip to cook the other side for another 3 to 4 minutes.
- While the pancakes are still in the pan, sprinkle a generous amount of grated cheese on top of each pancake and allow it to melt for a minute or two.
- Transfer the cooked pancakes onto a serving plate and garnish with any remaining chopped green onions. Serve warm.
Notes
For the best texture, use a box grater or food processor for the potatoes. These pancakes can be made in larger batches and reheated for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg