Korean Potato Cheese Pancakes
Korean Potato Cheese Pancakes are a delightful fusion of crispy texture and cheesy goodness, made from grated russet potatoes and mozzarella cheese, perfect for busy weeknight dinners or family brunches.
Ingredients
Main Ingredients
- 400 g russet potatoes, peeled and grated Provides a hearty base and texture
- 1/4 cup cornstarch Helps bind the ingredients for crispy pancakes
- 1/2 tsp salt Enhances natural flavors
- 1/4 tsp black pepper Adds subtle spice
- 2 large green onions, finely chopped Provides freshness
- 1 cup mozzarella cheese, grated Contributes gooey texture
- Oil for cooking Used to achieve a crispy finish
Instructions
Preparation
- In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly.
- Gently fold in the grated mozzarella cheese into the potato mixture.
Cooking
- Heat a non-stick pan over medium heat and add oil.
- Scoop out a portion of the mixture, shaping it into a pancake and place it on the hot pan, avoiding crowding.
- Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.
- Sprinkle extra cheese on top during the last minute of cooking for a gooier texture.
- Transfer cooked pancakes to a plate and garnish with additional chopped green onions.
- Serve warm.
Notes
Squeeze out excess moisture from the grated potatoes for crispy pancakes. For variations, try adding chili peppers or substitute half the potatoes with zucchini or carrots. Experiment with different cheeses like cheddar or gouda.