Cheesy Potato Korean Pancake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Cooking oil, for frying
02 -
25 g cornstarch or cornflour
03 -
Pinch of salt
04 -
50 g mozzarella cheese, shredded or in cubes
05 -
20 g brown sugar
06 -
250 g potatoes, peeled
# Instructions:
01 -
Move the cooked pancakes onto some paper towels so the oil soaks off. Dig in while they're still warm for that nice melty texture.
02 -
Pour enough oil into a non-stick pan and put it on medium. Cook every pancake on both sides for a few minutes until they get crispy and golden.
03 -
Tuck a little mozzarella in the middle of each potato round. Pinch and fold the edges over so you hide the cheese in the middle. Squash gently to make a flat, round disc.
04 -
Break the potato blend into even chunks. Press each one into a little round with your hands.
05 -
Throw the squeezed potatoes, brown sugar, cornstarch, and a hint of salt into a big bowl. Mix by hand until it clumps together like a soft dough.
06 -
Scrub and peel your potatoes. Shred them up and then really squeeze out as much water as you can using some paper towels or a clean cloth.
# Notes:
01 -
Switch up the cheese with gouda or cheddar for a twist in flavor.
02 -
Want more kick? Toss in a little onion powder, garlic powder, or even some chili powder into the mix.
03 -
A spicy kimchi or tangy soy-vinegar sauce goes perfectly to dip these in.
04 -
Once cooled down, keep these pancakes in the fridge for two days or stash them in the freezer for later.