Description

This Korean Cheese Pancake recipe features crispy golden potato pancakes with a gooey mozzarella cheese center. Combining simple ingredients like grated potatoes, brown sugar, and cornstarch, these savory-sweet pancakes are pan-fried to perfection, offering a delightful balance of crispy exterior and melty cheese interior. Perfect as a snack or appetizer, they bring a unique Korean street food twist to your kitchen.

Ingredients

Potato Mixture

250 g peeled potatoes
20 g brown sugar
25 g cornstarch (or cornflour)
A pinch of salt

Cheese Filling

50 g mozzarella cheese (shredded or cut into cubes)

For Frying

Cooking oil (enough for frying)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potatoes: Peel and grate 250 g of potatoes. Gently squeeze out the excess water from the grated potatoes and set them aside to prevent sogginess in the pancake batter.
Make the Potato Dough: In a mixing bowl, combine the grated potatoes with 20 g brown sugar, 25 g cornstarch, and a pinch of salt. Mix thoroughly until a dough-like consistency is achieved, which will help bind the pancakes during frying.
Form the Pancake Bases: Divide the potato mixture into small equal portions. Flatten each portion into a small disc-shaped base, suitable for folding around the cheese filling.
Add the Cheese Filling: Place a small amount of shredded mozzarella cheese (approximately a teaspoon) in the center of each potato disc. Fold the edges over the cheese to encase it fully, forming a ball, and then press gently to flatten it slightly into a pancake shape.
Fry the Pancakes: Heat cooking oil in a pan over medium heat. Once hot, carefully add the prepared pancakes. Fry them for about 3-4 minutes on each side, or until they turn golden brown and develop a crispy exterior.
Drain and Serve: Remove the fried pancakes from the pan and place them on paper towels to absorb any excess oil. Serve them hot to enjoy the melty cheesy center and crispy potato casing.

Notes

Be sure to squeeze out as much water as possible from the grated potatoes to prevent soggy pancakes.
If mozzarella is not available, a similarly mild melting cheese like mozzarella string cheese or young cheddar can be substituted.
Adjust frying heat to medium to ensure pancakes cook through without burning the outside.
For a vegan version, substitute mozzarella with a plant-based cheese alternative and use oil suitable for vegan cooking.
Serve immediately for best texture; these pancakes are less crispy when cooled.