These perfectly fluffy, crispy, and cheesy Korean potato pancakes make a fantastic appetizer. With only five ingredients and about 15 minutes of hands-on time, you can have warm, melty potato pancakes ready to serve.
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What Are Cheesy Korean Potato Pancakes?
Cheesy Korean potato pancakes are crisp on the outside and soft and fluffy inside. Lightly seasoned like fries, they deliver satisfying texture and delicious, subtle flavor. Filled with gooey mozzarella, they work well as an appetizer or snack.
Cheesy Korean Pancake – The Ingredient Breakdown:
You only need five main ingredients plus neutral oil for frying. These simple components combine to make a reliable, quick recipe.
- (1) Russet Potato – a starchy russet works best; it can be cooked quickly in the microwave.
- (2) Salt – just enough to season the potato, similar to salted fries.
- (3) Sugar – a small amount to balance flavors (optional).
- (4) Corn Starch – the binding agent that transforms the mashed potato into a pliable, dough-like consistency.
- (5) Mozzarella – fresh mozzarella melts beautifully inside the patties; other mild melting cheeses can also be used.
- Neutral Oil – for frying until golden and crisp.
Don’t Boil That Potato!
There’s no need to boil the potato. Poke the russet all over with a fork and microwave it for about 6 minutes (timing varies by microwave). Microwaving keeps the potato dry and fluffy, which helps the dough hold together and gives a better texture when fried.
This microwave trick works well for many recipes that use cooked potatoes as a base.
Quick Rundown of the Process
- Wash the russet potato, poke holes with a fork, and microwave for about 6 minutes.
- Peel and mash the hot potato. Mix in sugar, salt, and corn starch, then knead until the mixture forms a soft, cohesive “dough.”
- Divide the dough into portions. Shape each portion into a ball, flatten it, make a small well in the center, add shredded mozzarella, then re-seal and gently flatten into a thick patty.
- Fry the patties in a neutral oil over medium heat until both sides are golden and crisp.
Key to Success – Kneading a Potato “Dough”
The secret to great cheesy Korean potato pancakes is the dough-like consistency you create by combining hot mashed russet with cornstarch. PRO TIP: add the cornstarch while the potato is still warm (not scalding) so the residual heat helps the starch bind. The result is a patty that crisps on the outside and stays tender and fluffy inside.
Create a “Well” in Your Cheesy Korean Potato Pancake
After kneading, flatten each portion into a patty and press a small well in the center for the mozzarella. Add the cheese, then pinch the dough closed and reshape gently so the cheese is fully enclosed before frying.
Looking For More Recipes? Check These Out!
- Vegan Japchae
- Vegan Tteokbokki
- Potato Soft Tacos
Make sure you have enough cornstarch to bind the potato, knead the potato dough until it holds together, and heat the oil evenly before frying.
The mashed potato should be smooth with no lumps. After adding cornstarch and seasonings, the mixture should clump together and hold its shape when molded into a patty. The texture should be soft, smooth, and pliable.
Cheesy Korean Potato Pancakes
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Ingredients
- 1 Russet Potato, (approx. 400 g)
- 1 tsp Salt
- 1/2 tsp Sugar, (optional)
- 3 tbsp Corn Starch
- Neutral Oil, (for frying)
- 1/8 c Shredded Fresh Mozzarella, (for stuffing)
Instructions
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Wash the russet potato and poke holes in it with a fork for ventilation. Microwave for about 6 minutes.
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Peel and mash the hot potato. Mix in sugar, salt, and corn starch, then knead until the mixture becomes a soft dough.
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Divide the dough into portions. Roll each into a ball, flatten into a patty, create a well, add shredded mozzarella, then re-seal and gently flatten into a thick pancake.
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Fry in neutral oil over medium heat until golden brown on both sides. Drain briefly on paper towel and serve warm.