Cheesy Korean Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g peeled potatoes (or 600g / 1.3 lb unpeeled)
02 -
40g sugar
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50g cornstarch
04 -
100g mozzarella cheese, shredded or cubed
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A generous pinch of salt (for boiling water)
06 -
Cooking oil for frying
# Instructions:
01 -
Start by bringing a pot of well-salted water to a boil. The salt is crucial here as it's our main seasoning for the potatoes. Cut your potatoes into large chunks and cook them until they're perfectly tender. Once done, drain thoroughly and mash them until smooth.
02 -
While your mashed potatoes are still warm, mix in the sugar and cornstarch until everything is well combined. This will help create the perfect texture for your pancakes.
03 -
Take about 90g of the potato mixture and form it into a ball. Create a well in the center, add a generous portion of mozzarella, then carefully wrap the potato mixture around the cheese. Gently flatten into a pancake about 1 cm thick.
04 -
Heat a generous amount of oil in a pan over medium heat. Fry each pancake for about 3 minutes per side until they develop a beautiful golden-brown crust and the cheese inside becomes perfectly melty.
# Notes:
01 -
These crispy, cheese-filled potato pancakes offer a delicious Korean twist on traditional potato pancakes, perfect as a snack or side dish
02 -
Make sure to use enough oil when frying to achieve that perfect golden-brown exterior