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Korean Cheese Potato Pancakes

Crispy Korean Cheese Potato Pancakes You’ll Love to Make

These Korean Cheese Potato Pancakes combine crispy texture with gooey mozzarella, making them a must-try for snack lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 500 g potatoes peeled or 600g unpeeled for best texture
  • 1 tablespoon sugar can substitute with honey
  • 2 tablespoons cornstarch or arrowroot powder for binding
  • 200 g mozzarella substitute with cheddar for sharper flavor
  • to taste salt enhances overall flavor
  • 2 tablespoons cooking oil use canola or vegetable oil for frying

Equipment

  • large pot
  • non-stick skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Peel (or leave unpeeled) and cut 500g of potatoes into chunks. Boil in salted water for 15-20 minutes until tender. Drain and mash until smooth.
  2. Combine mashed potatoes with sugar and cornstarch in a bowl, mix until well incorporated and smooth.
  3. Take 90g of the mixture, shape into a ball, insert mozzarella in the center, cover, and flatten into a 1 cm thick pancake.
  4. Heat 2 tablespoons of oil in a skillet over medium heat. Fry pancakes for 3-4 minutes on each side until golden brown.
  5. Place fried pancakes on paper towels to drain excess oil and serve warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Serve pancakes with garlic sauce or sweet and sour sauce. They can be stored in an airtight container for up to 3 days in the fridge or frozen for 1 month.

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