If you are craving a crispy, cheesy, and utterly delightful snack, this Korean Cheese Potato Pancakes Recipe is your new best friend in the kitchen. These golden brown pancakes combine the humble potato with gooey mozzarella cheese and fresh green onions, creating a harmony of textures and flavors that will captivate your taste buds from the very first bite. Perfectly crisp on the outside and tender inside, they make a fantastic appetizer, side dish, or even a comforting snack to enjoy any time of day.
Ingredients You’ll Need
Don’t be intimidated by fancy ingredients: this recipe shines because of simple, familiar staples that come together in perfect balance. Each ingredient plays a crucial role in texture, taste, and that beautiful color you want on every pancake.
- Potatoes (3 medium-sized, peeled and grated): The star ingredient, providing a crispy base and soft interior when cooked.
- Mozzarella cheese (1/4 cup grated): Adds creamy richness and that irresistible cheese pull.
- Green onions (1/4 cup finely chopped): Brings a fresh, mild zest that cuts through the richness.
- Egg (1): Acts as a binder to hold all your ingredients together perfectly.
- All-purpose flour (2 tablespoons): Adds structure without weighing down the pancakes.
- Salt (1 teaspoon): Essential to enhance all the natural flavors.
- Black pepper (1/2 teaspoon): Provides a gentle background heat and depth.
- Vegetable oil (2 tablespoons): For frying and creating that coveted crispy exterior.
How to Make Korean Cheese Potato Pancakes Recipe
Step 1: Prepare the Potatoes
Begin by peeling and grating the potatoes using a box grater. This step sets the foundation for your pancakes’ texture. Once grated, wrap the potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key for crispiness and prevents soggy pancakes.
Step 2: Mix the Batter
In a large bowl, combine your grated potatoes with grated mozzarella, chopped green onions, egg, flour, salt, and black pepper. Mix everything thoroughly to form an even batter. The mozzarella will add gooey pockets of cheese, while the green onion adds freshness — it’s all about balance here.
Step 3: Heat the Pan
Preheat a non-stick skillet over medium heat and add the vegetable oil. Heating the oil to the right temperature ensures your pancakes cook evenly and develop that beautiful golden crust.
Step 4: Shape the Pancakes
Using about a heaping tablespoon of the mixture, scoop it out and gently flatten it into a small patty with your hands. Aim for a thickness that cooks through without burning on the outside.
Step 5: Cook Until Golden
Carefully place the patties into the hot skillet, pressing lightly with a spatula. Cook each side for about 3 to 4 minutes until golden brown and crispy. Don’t rush this; patience results in the best texture.
Step 6: Drain Excess Oil
Once cooked, transfer the pancakes onto a paper towel-lined plate to absorb any extra oil. This keeps them perfectly crispy and not greasy.
Step 7: Repeat and Serve
Continue shaping and frying pancakes with the remaining mixture, adding more oil as needed. Serve your Korean Cheese Potato Pancakes Recipe hot, alongside your favorite dipping sauce like soy sauce or a spicy mayo for an added flavor kick.
How to Serve Korean Cheese Potato Pancakes Recipe
Garnishes
Garnishing can elevate your pancakes from simple to spectacular. Sprinkle finely chopped fresh green onions or a dusting of toasted sesame seeds on top. These add bursts of color and complementary textures that brighten every bite.
Side Dishes
These pancakes pair wonderfully with light, refreshing sides like kimchi to add tang and spice, or a fresh cucumber salad to balance the richness. A small bowl of dipping sauce, such as soy sauce mixed with a touch of vinegar and chili flakes, completes the spread perfectly.
Creative Ways to Present
Get playful and serve these pancakes stacked with layers of cheese in between for an extra gooey bite. Alternatively, turn them into sliders by sandwiching them with lettuce, pickled radish, and a drizzle of spicy mayo for a fun, handheld treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooled pancakes in an airtight container in the refrigerator for up to 2 days. This short window ensures they stay fresh and maintain some crispness upon reheating.
Freezing
To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a sealed freezer bag for up to one month. This method prevents them from sticking together and allows you to reheat single portions as needed.
Reheating
Reheat frozen or refrigerated pancakes in a skillet over medium heat to restore crispiness. Avoid the microwave if possible, as it can make them soggy. A quick toast in the oven works well too for evenly reheated pancakes with delightful crunch.
FAQs
Can I use a different type of cheese in this Korean Cheese Potato Pancakes Recipe?
Absolutely! While mozzarella melts beautifully and provides a mild flavor, you can experiment with cheeses like cheddar for a sharper taste or Monterey Jack for creaminess. Just keep in mind how the cheese melts to maintain the right texture.
Is it necessary to squeeze the grated potatoes dry?
Yes, removing excess moisture from the potatoes is crucial to achieving crispy pancakes. If you skip this step, the pancakes are likely to be soggy and won’t hold together as well.
What dipping sauces go best with Korean Cheese Potato Pancakes?
Soy sauce mixed with a bit of rice vinegar and chili flakes is a classic choice. Spicy mayo or a garlic aioli also pairs beautifully, adding creaminess and bold flavors that complement the pancakes.
Can I bake these pancakes instead of frying?
While frying provides the best crispy texture, you can bake them on a greased baking sheet at 400°F (200°C) for about 20 minutes, flipping halfway through. The texture will be slightly different but still delicious.
Are these pancakes gluten-free?
This recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend or rice flour, which will still help bind the ingredients.
Final Thoughts
Now that you’ve discovered the magic of these Korean Cheese Potato Pancakes Recipe, I encourage you to dive right in and whip up a batch. Each bite offers a wonderful mix of crispy, cheesy, and savory flavors that will leave you reaching for more. Whether for a cozy night in or impressing friends with an easy crowd-pleaser, these pancakes are guaranteed to become a favorite in your recipe collection.
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Korean Cheese Potato Pancakes Recipe
- Prep Time: 0h 25m
- Cook Time: 0h 30m
- Total Time: 0h 55m
- Yield: 12-15 pancakes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
These Korean Cheese Potato Pancakes are crispy and golden on the outside with a gooey, cheesy center. Made with grated potatoes, mozzarella cheese, and green onions, these savory pancakes are pan-fried to perfection and perfect as a snack or appetizer. They combine the comforting flavors of potatoes and melted cheese with a hint of green onion, offering a delightful Korean-inspired twist.
Ingredients
Main Ingredients
- 3 medium-sized potatoes, peeled and grated
- 1/4 cup grated mozzarella cheese
- 1/4 cup finely chopped green onions
- 1 egg
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Prepare the Potatoes: Start by peeling and grating the potatoes using a box grater. After grating, squeeze the potatoes using a clean kitchen towel to remove any excess moisture which helps achieve a crispier texture.
- Make the Batter: In a large mixing bowl, combine the grated potatoes, grated mozzarella cheese, chopped green onions, egg, all-purpose flour, salt, and black pepper. Mix thoroughly until the ingredients are evenly incorporated into a consistent batter.
- Heat the Skillet: Place a non-stick skillet over medium heat and add the vegetable oil, allowing it to warm up in preparation for frying.
- Form Patties: Scoop out a heaping tablespoon of the potato mixture and flatten it gently with your hands into a patty shape suitable for frying.
- Cook the Pancakes: Carefully place each potato patty into the hot skillet. Gently press them down with a spatula to slightly flatten. Cook each side for about 3-4 minutes, until both sides develop a golden brown and crispy crust.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil, keeping them crispy and light.
- Repeat Cooking Process: Continue forming and cooking patties with the remaining potato mixture, adding additional oil to the skillet as needed for frying.
- Serve and Enjoy: Serve the Korean Cheese Potato Pancakes hot, ideally accompanied by a dipping sauce such as soy sauce or a spicy mayonnaise for extra flavor.
Notes
- Removing excess moisture from the grated potatoes is crucial to getting crispy pancakes.
- Adjust salt and pepper to taste if desired.
- Use a non-stick skillet and moderate heat to avoid burning while ensuring even cooking.
- These pancakes are best enjoyed immediately while still hot and crispy.
- You can customize the dipping sauce to your preference, such as adding garlic or sesame oil to soy sauce for extra flavor.
