Korean Cheese Potato Pancakes (Without Rice Flour) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Shape Pancakes: Flatten each ball into a pancake about 1 cm (0.4 inches) thick, ensuring the cheese remains sealed inside.
- 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
