Korean Potato Cheese Pancakes
A delightful fusion of crispy, golden-brown exterior and gooey, melty cheese, perfect for a quick snack or filling meal.
Ingredients
Main Ingredients
- 400 g russet potatoes, peeled and grated The star of the dish, offering a lovely texture and flavor.
- 1/4 cup cornstarch Helps bind the pancakes together and enhances crispiness.
- 1/2 tsp salt A crucial seasoning that elevates the overall flavor.
- 1/4 tsp black pepper Adds a hint of spice.
- 2 large green onions, finely chopped Adds freshness and mild oniony flavor.
- 1 cup mozzarella cheese, grated Provides a gooey, melty delight.
- as needed N/A oil for cooking Essential for frying to a golden, crispy perfection.
Instructions
Preparation
- In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly.
- Add the grated mozzarella cheese to the potato mixture and stir gently until evenly distributed.
Cooking
- Heat a non-stick pan over medium heat and add a drizzle of oil.
- Scoop a portion of the mixture onto the hot pan, shaping it into a pancake. Adjust size according to preference.
- Cook for about 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
- In the last minute of cooking, sprinkle a little extra cheese on top to melt.
- Transfer cooked pancakes to a plate, garnish with chopped green onions, and serve warm.
Notes
For added crunch, incorporate bell peppers or carrots. Serve with soy sauce or a spicy dipping sauce.