Korean Potato Cheese Pancakes
Crispy, golden-brown potato pancakes filled with melted cheese, perfect as an appetizer, snack, or main dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Korean
- Diet: Vegetarian
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
- Combine grated potatoes with cornstarch, salt, black pepper, and green onions in a large bowl.
- Add grated mozzarella cheese and stir gently until evenly distributed.
- Heat a non-stick pan over medium heat and drizzle in a little oil.
- Use a scoop to portion out the mixture onto the pan, shaping it into small pancakes, about 3 inches in diameter.
- Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
- Sprinkle extra cheese on top of each pancake during the last minute of cooking to melt.
- Transfer the pancakes to a plate, garnish with chopped green onions, and serve warm.
Notes
For extra crispiness, squeeze excess moisture from grated potatoes before mixing. Experiment with different cheeses or add vegetables for variation.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://yummyfirst.com/korean-potato-cheese-pancakes/