Korean Cheese Potato (Print Version)
Crunchy Korean treat filled with cheesy potatoes—makes a great snack to split with friends or eat piping hot right outta the skillet.
# Ingredients:
→ Main Ingredients
01 -
Pinch of salt
02 -
Cooking oil (for frying)
03 -
25 g cornstarch or cornflour
04 -
20 g brown sugar
05 -
50 g mozzarella cheese, cut into cubes or shredded
06 -
250 g potatoes, peeled
# Steps:
01 -
Move the cooked pancakes onto a plate lined with paper towels so they don't stay oily. Snag them right away while they're still nice and hot.
02 -
Add plenty of oil to a non-stick pan and get it warm on medium heat. Pop in each pancake and let each side cook for about 3 to 4 minutes until they're crispy and look golden.
03 -
Drop a bit of mozzarella cheese into the center of every potato disc. Wrap the edges up over the cheese so it’s totally tucked in, making a ball. Then flatten that ball gently to make a round pancake.
04 -
Split up the potato mix into even chunks. Press each chunk in your hand and flatten it into a little disc.
05 -
Toss the grated potatoes, brown sugar, cornstarch, and a bit of salt together in a big bowl. Mix the whole thing until everything sticks together like soft dough.
06 -
Peel your potatoes, then grate them. Take a clean napkin or paper towel and squeeze out as much of the moisture as you can from those potatoes. Leave them to the side when you're done.
# Notes:
01 -
Try swapping in cheeses like cheddar or gouda for a different flavor vibe.
02 -
Mix in a bit of garlic powder, onion powder, or a dash of chili powder with your potatoes if you want more kick.
03 -
These go great with spicy kimchi or dip them in a tangy soy and vinegar sauce to boost the taste.
04 -
Let the pancakes cool, then stash them in the fridge for a couple of days or freeze them to save for later.