Korean Potato Cheese Pancakes
A delightful fusion of crunchy pancakes and gooey mozzarella cheese, perfect for breakfast, snacking, or as a side dish.
Ingredients
Main Ingredients
- 400 g 400 g russet potatoes, peeled and grated Russet potatoes are preferred for their high starch content.
- 1/4 cup 1/4 cup cornstarch Cornstarch helps achieve a crispy edge.
- 1/2 tsp 1/2 tsp salt
- 1/4 tsp 1/4 tsp black pepper
- 2 large 2 large green onions, finely chopped Adds flavor and freshness.
- 120 g 1 cup mozzarella cheese, grated Provides the cheesy pull.
- Oil for cooking For frying the pancakes.
Instructions
Preparation
- In a large bowl, combine grated potatoes, cornstarch, salt, black pepper, and chopped green onions. Mix thoroughly.
- Gently fold in the grated mozzarella cheese into the potato mixture.
Cooking
- Heat a non-stick pan over medium heat and drizzle it with oil.
- Using a scoop or your hands, take a portion of the mixture and shape it into a pancake. Place it onto the hot pan.
- Cook for about 3-4 minutes until the bottom is golden brown. Flip the pancake and let it cook for another 3-4 minutes on the other side.
- In the last minute of cooking, sprinkle a little extra mozzarella cheese on top and let it melt.
- Once cooked, carefully transfer the pancakes to a plate, garnish with chopped green onions, and serve warm.
Notes
For a healthier alternative, use less cheese or substitute with low-fat cheese. Store leftovers in an airtight container for up to 3 days.