Korean Cheese Potato Pancake (Print View)
Crispy potato pancakes with mozzarella, sweetened with brown sugar and pan-fried for golden perfection.
# What You'll Need:
→ Main Components
01 -
250 g potatoes, peeled and grated
02 -
50 g mozzarella cheese, shredded or cut into cubes
03 -
20 g brown sugar
04 -
25 g cornstarch or cornflour
05 -
Cooking oil
06 -
Pinch of salt
# Directions:
01 -
Grate the peeled potatoes and squeeze out excess moisture using a clean kitchen towel. Set the grated potatoes aside.
02 -
In a mixing bowl, add the grated potatoes, brown sugar, cornstarch, and salt. Stir thoroughly until a cohesive mixture forms.
03 -
Divide the potato mixture into equal portions. Flatten each portion into a small disc on a clean surface.
04 -
Place a small amount of mozzarella cheese in the centre of each disc. Fold the edges over to encase the cheese, shaping into a ball, then gently flatten into a pancake shape.
05 -
Heat cooking oil in a non-stick skillet over medium heat. Fry each pancake for 3–4 minutes per side or until deeply golden and crisp.
06 -
Remove pancakes from the pan and place on paper towels to absorb excess oil. Serve immediately while hot.
# Notes:
01 -
Squeezing out the moisture from grated potatoes ensures a crispier texture after frying.
02 -
Do not overfill with cheese to prevent leakage during cooking.