If you have a soft spot for crispy, cheesy, and slightly sweet snacks, then this Korean Cheese Potato Pancakes Recipe is about to become one of your all-time favorites. These golden, crispy-on-the-outside yet tender-on-the-inside pancakes combine the natural earthiness of potatoes with gooey mozzarella cheese, elevated by a gentle hint of brown sugar. It’s a harmony of textures and flavors that’s easy to make, surprisingly satisfying, and perfect for sharing with friends or family any time of the day.
Ingredients You’ll Need
The beauty of this Korean Cheese Potato Pancakes Recipe lies in its simplicity. Each ingredient plays a unique role to create a perfect balance of flavor, texture, and color, making this recipe approachable and rewarding.
- 250 g peeled potatoes: The base ingredient that provides starchiness and a tender interior when fried.
- 50 g mozzarella cheese (shredded or cubed): Offers a creamy, melty surprise inside every pancake.
- 20 g brown sugar: Adds a subtle sweetness that enhances the potato’s natural flavor.
- 25 g cornstarch (or cornflour): Helps bind the mixture and creates a pleasantly crispy exterior.
- Cooking oil (for frying): Essential for achieving that golden crust and crunch.
- A pinch of salt: Amplifies the flavors and balances the sweetness perfectly.
How to Make Korean Cheese Potato Pancakes Recipe
Step 1: Prepare the Potatoes
Begin by peeling and finely grating 250 grams of potatoes. Getting the potatoes grated evenly is key to ensuring the pancakes cook uniformly. Once grated, squeeze out the excess water with your hands or a clean kitchen towel to prevent sogginess, then set the potatoes aside.
Step 2: Mix the Batter
In a large bowl, combine the grated potatoes with 20 grams of brown sugar, 25 grams of cornstarch, and a pinch of salt. Stir everything together thoroughly until the mixture forms a sticky, dough-like consistency that will hold when shaped.
Step 3: Shape the Pancakes
Divide the mixture into small, even portions. Flatten each portion into a disc shape. This step is the perfect time to get your hands a little messy and really form the base of these delicious pancakes.
Step 4: Add the Cheese Filling
Place a small amount of shredded or cubed mozzarella in the center of each potato disc. Carefully fold the edges up and over the cheese to seal it inside, shaping it into a ball, then gently flatten it back into a pancake. This technique traps the cheese inside so every bite has a molten center.
Step 5: Fry to Golden Perfection
Heat a generous amount of cooking oil in a skillet over medium heat. Fry each pancake for about 3 to 4 minutes per side until they develop a beautiful golden brown crust with an irresistible crunch. Avoid overcrowding the pan to keep the temperature steady for even cooking.
Step 6: Drain and Serve
Remove the cooked pancakes from the pan and place them on paper towels to drain any excess oil. Serve these Korean Cheese Potato Pancakes hot so you experience the full delight of gooey cheese and crispy edges together.
How to Serve Korean Cheese Potato Pancakes Recipe
Garnishes
To take your Korean Cheese Potato Pancakes to the next level, sprinkle them with finely chopped green onions or a pinch of toasted sesame seeds. These garnishes add both a pop of color and a fresh, nutty flavor that complements the pancakes beautifully.
Side Dishes
Pair these pancakes with light and tangy sides like a simple kimchi salad or a refreshing cucumber salad. The acidity and crunch of these sides balance the richness of the cheesy potato pancakes perfectly.
Creative Ways to Present
For a fun twist, serve the pancakes on a wooden board alongside small bowls of dipping sauces like soy sauce mixed with a dash of rice vinegar, or a spicy gochujang mayo. These options let everyone personalize their bite and make the experience more interactive and memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Cheese Potato Pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the exterior might lose some crispiness but the flavor will remain delightful.
Freezing
If you want to prepare these pancakes ahead of time, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. This prevents sticking. They can be stored in the freezer for up to one month for quick, delicious snacks later on.
Reheating
To reheat, bake the frozen or refrigerated pancakes in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through and crispy again. Avoid microwaving because it will make the pancakes soggy and less enjoyable.
FAQs
Can I use other cheeses instead of mozzarella?
Absolutely! Mozzarella works great because of its meltiness, but you can experiment with cheeses like cheddar, Monterey Jack, or a mild gouda. Just keep in mind the melting properties and flavor intensity.
Is it necessary to squeeze out the excess water from the grated potatoes?
Yes, removing the excess moisture is crucial to achieve crispy pancakes. If the potatoes retain too much water, the pancakes will become soggy and fail to hold their shape properly.
Can I make these pancakes vegan?
To make a vegan version, substitute the mozzarella with a plant-based cheese that melts well, and ensure the frying oil is vegetable-based. The rest of the ingredients are naturally vegan-friendly.
What is the purpose of brown sugar in this recipe?
Brown sugar adds a subtle sweetness that balances the savory elements and enhances the natural flavor of the potatoes. It also helps with slight caramelization on the crust for added depth.
Can these pancakes be baked instead of fried?
You can try baking them for a lighter option, but frying gives the best crispy texture. If baking, brush the pancakes with oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through for even browning.
Final Thoughts
If you’re craving a snack that’s both comforting and uniquely delicious, the Korean Cheese Potato Pancakes Recipe is your new go-to. Its effortless blend of crispy potatoes and gooey cheese wrapped in a lightly sweetened batter makes every bite a joy. Trust me, once you try this recipe, it will find a permanent spot in your kitchen and heart. So get ready to treat yourself and your loved ones to these irresistible little pancakes soon!
Print
Korean Cheese Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
A delightful Korean Cheese Pancake recipe featuring crispy, golden potato pancakes stuffed with gooey melted mozzarella cheese. These savory snacks combine the natural starchiness of grated potatoes with a hint of sweetness from brown sugar, all pan-fried to perfection for a crispy exterior and soft, cheesy center. Perfect as an appetizer or a comforting side dish.
Ingredients
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)
For Frying
- Cooking oil (for frying, approximately 2-3 tablespoons)
Instructions
- Prepare Potatoes: Peel and grate 250 g of potatoes. Use a clean kitchen towel or cheesecloth to squeeze out the excess water from the grated potatoes, which ensures the pancakes will be crispy. Set the dried grated potatoes aside.
- Make Potato Dough: In a mixing bowl, combine the grated potatoes with 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix thoroughly until the ingredients form a dough-like consistency, which will help the pancakes hold their shape during frying.
- Shape Pancake Bases: Divide the potato mixture into small portions suitable for individual pancakes. Flatten each portion into a small disc about the size of your palm.
- Add Cheese Filling: Place a small amount of shredded mozzarella (approximately 12-13 g per pancake) in the center of each disc. Carefully fold the edges over the cheese to seal it inside, forming a ball. Then gently flatten the ball into a pancake shape to ensure even cooking.
- Fry the Pancakes: Heat cooking oil in a frying pan over medium heat. Once hot, add the pancakes and fry them for about 3-4 minutes on each side or until both sides are golden brown and crispy. Be careful not to overcrowd the pan to maintain the oil temperature and crispness.
- Drain and Serve: Remove the pancakes from the pan and place them on paper towels to drain excess oil. Serve the Korean cheese pancakes hot to enjoy the melted cheesy center and crispy exterior.
Notes
- Ensure to squeeze out as much moisture as possible from the grated potatoes for a crispy texture.
- Use fresh mozzarella for the best melty cheese experience.
- The brown sugar adds a subtle sweetness which balances the savory flavors.
- Adjust the amount of oil depending on your preferred crispiness and pan size.
- These pancakes are best enjoyed immediately to savor the gooey cheese.
