Korean Cheese Potato Pancakes (Without Rice Flour) Recipe

Introduction

Korean Cheese Potato Pancakes are a delightful twist on traditional potato pancakes, featuring a gooey mozzarella center that melts perfectly inside. Without using rice flour, this recipe relies on cornstarch for crispiness and a touch of sugar to enhance the natural sweetness of the potatoes.

Ingredients

• 500 g peeled potatoes (or 600 g unpeeled potatoes)
• 40 g sugar
• 50 g cornstarch
• 100 g mozzarella (shredded or cut into cubes)
• A pinch of salt
• Cooking oil for frying

Instructions

1. Step 1: Fill a pot with water, add a pinch of salt, and bring it to a boil. Add the peeled potatoes cut into large chunks and cook until fully tender.
2. Step 2: Drain the potatoes and mash them thoroughly in a bowl.
3. Step 3: Mix the sugar and cornstarch into the mashed potatoes until well combined.
4. Step 4: Take about 90 g (3.15 oz) of the potato mixture and form it into a ball. Flatten it slightly, place some mozzarella in the center, then carefully wrap the potato mixture around the cheese, reforming it into a ball.
5. Step 5: Flatten each ball gently into a pancake about 1 cm (0.4 inches) thick.
6. Step 6: Heat a generous amount of cooking oil in a pan over medium heat. Fry each pancake for about 3 minutes on each side or until golden brown and crisp.

Tips & Variations

• Use a non-stick pan and enough oil to ensure even frying and a crispy crust.
• For extra flavor, add a pinch of black pepper or finely chopped herbs to the potato mixture.
• Try swapping mozzarella for cheddar or gouda for a different cheesy taste.
• If you prefer a lighter version, bake the pancakes in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness, or use a toaster oven. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used and will add a natural sweetness and slightly different texture. Adjust sugar accordingly to taste.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but unpeeled potatoes can be used if washed and scrubbed well for a heartier pancake.

Korean Cheese Potato Pancakes (Without Rice Flour) Recipe

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★★★★★

4.8 from 103 reviews

These Korean Cheese Potato Pancakes are crispy on the outside, soft and cheesy on the inside, making for a delicious and comforting snack or side dish. Made without rice flour and using simple ingredients like mashed potatoes, sugar, cornstarch, and mozzarella cheese, these pancakes create a perfect balance of sweet and savory flavors with a melty cheese center.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 pancakes 1x
• Category: Snack
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Mixture

• 500 g peeled potatoes (or 600 g unpeeled potatoes)
• 40 g sugar
• 50 g cornstarch
• A pinch of salt

Cheese Filling

• 100 g mozzarella, shredded or cut into cubes

For Cooking

• Cooking oil, for pan-frying

Instructions

1. Cook the Potatoes: In a pot, bring salted water to a boil. Make sure to add enough salt to flavor the potatoes as no additional salt is added later. Cut the potatoes into large chunks and boil them until fully cooked and tender. Drain the water thoroughly.
2. Mash the Potatoes: Once drained, mash the potatoes until smooth. Add sugar, cornstarch, and a pinch of salt to the mashed potatoes and mix well until combined evenly.
3. Form Mashed Potato Balls: Take approximately 90 g (3.15 oz) of the potato mixture and shape it into a ball. Flatten the ball into a disc. Place some grated or cubed mozzarella in the center, then fold and wrap the mashed potatoes around the cheese to enclose it completely, reshaping into a ball.
4. Shape Pancakes: Flatten each ball into a pancake about 1 cm (0.4 inches) thick, ensuring the cheese remains sealed inside.
5. Pan-Fry the Pancakes: Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the pancakes in the pan and fry each side for about 3 minutes or until golden brown and crispy. Make sure to use enough oil for proper frying and even browning.

Notes

• Use peeled potatoes for a smoother texture, or unpeeled for more rustic flavor and fiber.
• Adjust sugar to your preference for sweetness or omit if you prefer a more savory pancake.
• Ensure mozzarella is fully enclosed inside to avoid cheese leakage during frying.
• Use medium heat to avoid burning the pancakes on the outside before the cheese melts inside.
• These pancakes are best served hot for maximum cheesiness and crispiness.

Keywords: Korean cheese potato pancakes, potato pancakes, Korean snack, mozzarella stuffed pancakes, savory potato dish