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–+ servings
Korean Cheese Potato Pancakes

Delicious Korean Cheese Potato Pancakes You’ll Crave Daily

Enjoy these crispy Korean Cheese Potato Pancakes, perfectly filling and vegetarian-friendly for everyone at the table!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Base
  • 500 g peeled potatoes The star ingredient for a fragrant and fluffy pancake.
  • 40 g sugar A touch of sweetness to complement the savory notes.
  • 50 g cornstarch Ensures your pancakes come out crispy and golden.
  • a pinch salt Brings all the flavors together beautifully.
Cheesy Filling
  • 100 g mozzarella This melty cheese forms the gooey center.
For Frying
  • cooking oil Necessary for achieving that perfect crispy texture.

Equipment

  • large pot
  • mixing bowl
  • Non-Stick Frying Pan
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Cook potatoes by boiling peeled chunks in salted water for 15–20 minutes until tender, then mash.
  2. Mix in sugar, cornstarch, and salt with the mashed potatoes until a dough-like consistency forms.
  3. Form pancakes by flattening portions of the mixture, adding mozzarella in the center, and sealing well.
  4. Fry in hot oil for about 3 minutes on each side until golden brown.
  5. Drain on paper towels and serve hot, ideally with a dipping sauce.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure oil is hot before adding pancakes to keep them crispy. Keep frying in small batches.

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