Description

Gamjajeon, or Korean Potato Cheese Pancakes, are crispy, golden brown potato pancakes infused with melted mozzarella cheese and finely sliced green onions. This tasty appetizer combines the comforting texture of grated russet potatoes with the gooey richness of cheese, seasoned simply with salt and pepper, then pan-fried to perfection. Serve them hot with a light soy-based dipping sauce or enjoy them plain for a satisfying savory snack.

Ingredients

2 large russet potatoes, peeled and grated
1/2 cup shredded mozzarella cheese
2 tablespoons cornstarch
1 green onion, finely sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying

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Instructions

Prepare Potatoes: Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure a crispy texture.
Mix Ingredients: Transfer the drained potatoes to a bowl. Add the shredded mozzarella cheese, cornstarch, finely sliced green onion, salt, and black pepper. Mix until all ingredients are thoroughly combined.
Heat Oil: Heat a thin layer of vegetable oil in a nonstick skillet over medium heat to ensure even frying.
Form Pancakes: Scoop about 1/4 cup of the potato mixture into the pan and flatten it gently into a thin pancake shape for crispiness.
Fry Pancakes: Cook each pancake for 3 to 4 minutes on each side until they are golden brown and crispy.
Drain and Serve: Remove the cooked pancakes from the pan and place them on paper towels to drain excess oil. Serve hot, optionally with soy sauce or a light dipping sauce.

Notes

For extra crispiness, make the pancakes thin and avoid overcrowding the pan.
These pancakes can be served with soy sauce or a light dipping sauce for added flavor.
They are delicious eaten plain as well.