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Korean Cheese Potato Pancakes

Melt-in-Your-Mouth Korean Cheese Potato Pancakes Recipe

Try these Korean Cheese Potato Pancakes for a delicious and gooey snack or side dish that everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Base
  • 1 pound small potatoes use waxy potatoes
  • 1 tablespoon brown sugar can substitute with honey
  • 5 tablespoons cornstarch essential for binding
  • 1 teaspoon garlic powder or fresh garlic for more flavor
For the Gooey Center
  • 1 cup mozzarella (Block/Soft) or hard mozzarella for a firmer bite
For Frying
  • 1/4 cup cooking oil use a neutral oil like vegetable or canola

Equipment

  • non-stick pan

Method
 

Step-by-Step Instructions
  1. Wash, peel, and cube the potatoes. Boil in salted water for 10-15 minutes until tender. Drain and cool slightly before mashing.
  2. Mash the cooled potatoes until smooth. Stir in brown sugar, a pinch of salt, and garlic powder.
  3. Incorporate cornstarch into the mashed potato mixture until fully integrated.
  4. Shape a handful of potato mixture, place mozzarella in the center, cover with more mixture, and form into pancakes.
  5. Heat oil in a non-stick pan over medium heat. Test oil readiness with a small piece of mixture.
  6. Fry pancakes for about 5 minutes on each side until golden brown and crispy.
  7. Remove pancakes from oil and drain on paper towels. Serve hot for the best texture.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

These pancakes are best enjoyed fresh but can be stored in the fridge or frozen for later.

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