Korean Cheese Potato Pancake (Printable Format)
Crispy pancakes with cheesy, gooey centers and a touch of sweetness, pan-fried to golden perfection.
# Needed Ingredients:
→ Main Ingredients
01 -
250 g potatoes, peeled
02 -
50 g mozzarella cheese, shredded or cubed
03 -
20 g brown sugar
04 -
25 g cornstarch
05 -
Cooking oil, as needed
06 -
Pinch of salt
# Preparation Steps:
01 -
Grate the peeled potatoes using a box grater. Squeeze out any excess liquid and set the grated potatoes aside.
02 -
In a mixing bowl, add grated potatoes, brown sugar, cornstarch, and a pinch of salt. Mix thoroughly until the mixture forms a cohesive, dough-like texture.
03 -
Divide the potato mixture into equal portions. Flatten each portion into a small disc with your hands.
04 -
Place a small amount of mozzarella cheese in the center of each disc. Fold the edges over to enclose the cheese, forming a ball. Gently press each ball to create a pancake shape, ensuring the cheese remains sealed inside.
05 -
Heat cooking oil in a non-stick frying pan over medium heat. Cook the pancakes for 3 to 4 minutes per side, or until both sides are golden brown and crispy.
06 -
Remove pancakes from the pan and drain excess oil on paper towels. Serve hot for optimal texture and flavor.
# Supplementary Details:
01 -
Ensure potatoes are well-drained to prevent soggy pancakes. Serve immediately for maximum crispiness.