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Crispy Korean Potato Cheese Pancakes

Golden crispy potato pancakes with melty mozzarella cheese inside, inspired by Korean street food.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Side Dish, Snack
Cuisine: Korean, Street Food
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 3 large russet potatoes peeled and grated
  • 1 cup mozzarella cheese shredded
  • 2-3 tbsp potato starch or cornstarch
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp butter for frying
  • 1 tbsp vegetable oil for frying
Optional
  • 1 tbsp scallions or chives finely chopped

Equipment

  • Grater
  • Mixing bowl
  • Nonstick skillet
  • Spatula

Method
 

  1. Peel and grate the potatoes. Place them in cold water for 5 minutes.
  2. Drain and squeeze the grated potatoes very well to remove excess moisture.
  3. Transfer to a bowl and mix in salt, pepper, potato starch, and scallions if using.
  4. Take a handful of potato mixture, flatten into a small patty, add mozzarella to the center, and seal with more potato mixture.
  5. Heat butter and oil in a skillet over medium heat.
  6. Place pancakes in skillet and cook 3-5 minutes on each side until golden, crispy, and cheese is melted.
  7. Serve hot for maximum cheese stretch.

Notes

Serve immediately for best texture. Try dipping sauces like soy-honey, ketchup-mayo, or spicy gochujang mayo.