Description
This Korean Cheese Pancake recipe features crispy potato pancakes filled with gooey mozzarella cheese. These savory pancakes are sweetened lightly with brown sugar and fried to golden perfection, making a delightful snack or appetizer perfect for any occasion.
Ingredients
Scale
Potato Pancake Ingredients
- 250 g peeled potatoes
- 20 g brown sugar
- 25 g cornstarch (or cornflour)
- A pinch of salt
- Cooking oil (for frying)
Filling
- 50 g mozzarella cheese (shredded or cut into cubes)
Instructions
- Prep Potatoes: Peel and grate 250 g of potatoes. Squeeze out the excess water from the grated potatoes thoroughly and set aside.
- Mix Ingredients: In a bowl, combine the grated potatoes, 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix until a dough-like consistency forms and the ingredients are well incorporated.
- Shape Dough: Divide the potato mixture into small portions. Flatten each portion into a small disc ready for filling.
- Add Cheese: Place a small amount of shredded mozzarella cheese in the center of each disc. Fold the edges over to seal the cheese inside, forming a ball, then gently flatten into a pancake shape.
- Cook: Heat cooking oil in a pan over medium heat. Fry each pancake for about 3-4 minutes on each side until golden brown and crispy.
- Serve: Drain the cooked pancakes on paper towels to remove excess oil and serve hot for the best texture and flavor.
Notes
- Ensure you squeeze out as much water as possible from the grated potatoes to avoid soggy pancakes.
- You can substitute mozzarella with other mild melting cheeses if desired.
- Use medium heat to avoid burning the pancakes while ensuring they cook through.
- These pancakes are best enjoyed immediately while hot and crispy.
