Description
This Korean Cheese Pancake recipe features crispy, golden potato pancakes filled with gooey mozzarella cheese, offering a delightful blend of savory and slightly sweet flavors. Perfect as a snack or appetizer, these pancakes are easy to make with simple ingredients and pan-frying to achieve the perfect crispy texture.
Ingredients
Scale
Potato Mixture
- 250 g peeled potatoes
- 20 g brown sugar
- 25 g cornstarch (or cornflour)
- A pinch of salt
Filling
- 50 g mozzarella cheese (shredded or cut into cubes)
Others
- Cooking oil (for frying)
Instructions
- Prepare the potatoes: Peel and grate 250 g of potatoes. Squeeze out the excess water thoroughly and set the grated potatoes aside to use in the next step.
- Make the potato dough: In a mixing bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix well until a dough-like consistency forms that can hold shape.
- Form the pancakes: Divide the potato mixture into small portions. Flatten each portion into a small disc, preparing them for the cheese filling.
- Add the cheese filling: Place a small amount of shredded mozzarella (from the 50 g) in the center of each disc. Carefully fold the edges over the cheese to seal it inside, forming a ball, then gently flatten into a pancake shape.
- Fry the pancakes: Heat cooking oil in a pan over medium heat. Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Drain and serve: Remove the pancakes from the pan and drain on paper towels to remove excess oil. Serve hot for the best taste and texture.
Notes
- Make sure to squeeze out as much water from the grated potatoes as possible to avoid soggy pancakes.
- You can adjust the amount of sugar based on your preference for sweetness.
- Use a non-stick pan for easier frying and less oil absorption.
- Serve these pancakes with a dipping sauce like soy sauce or chili sauce for complementary flavors.
- These pancakes are best enjoyed fresh and hot to savor the melty cheese inside.
