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–+ servings
Korean Cheese Potato Pancakes

Irresistibly Cheesy Korean Potato Pancakes You’ll Love

Enjoy the crispy, golden Korean Cheese Potato Pancakes that are gluten-free and filled with gooey mozzarella.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 4 small Potatoes Use waxy potatoes for ideal texture.
  • 1 tablespoon Brown Sugar Just a hint to sweeten the mixture.
  • 1 block Mozzarella Soft mozzarella provides gooey center.
  • 5 tablespoons Cornstarch Gluten-free binder.
  • 1 teaspoon Garlic Powder Enhances overall flavor.
  • 3 tablespoons Cooking Oil For frying; vegetable or canola recommended.

Equipment

  • non-stick skillet
  • potato masher
  • mixing bowl

Method
 

Preparation Steps
  1. Wash, peel, and cube the small potatoes. Boil them in salted water for 10-15 minutes until fork-tender.
  2. Drain and cool the potatoes before mashing them in a mixing bowl.
  3. Add brown sugar, salt, and garlic powder to mashed potatoes, mixing until smooth and cohesive.
  4. Incorporate cornstarch into the mixture thoroughly, ensuring an even consistency.
  5. Shape the mixture into pancakes, placing a mozzarella piece in the center and covering it completely.
  6. Heat cooking oil in a non-stick skillet over medium heat. Test with a small piece of potato mixture.
  7. Fry pancakes in the hot oil for 5 minutes on each side until golden brown.
  8. Drain excess oil on paper towels and serve hot to enjoy the melted mozzarella.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 6mg

Notes

Refrigerate shaped pancakes before frying for better texture and optimal cooking results.

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