Description
These Korean Cheese Pancakes are a delightful fusion of crispy potato and gooey cheese, creating a savory and indulgent treat. Perfect as a snack or appetizer, these pancakes are easy to make and bursting with flavor.
Ingredients
Units
Scale
Potato Mixture:
- 250 g peeled potatoes, grated and excess water squeezed out
- 20 g brown sugar
- 25 g cornstarch or cornflour
- A pinch of salt
Additional:
- 50 g mozzarella cheese, shredded or cut into cubes
- Cooking oil
Instructions
- Prep Potatoes: Peel and grate 250 g potatoes. Squeeze out excess water and set aside.
- Mix Ingredients: In a bowl, combine grated potatoes, brown sugar, cornstarch, and salt. Mix until dough-like.
- Shape Dough: Divide into portions, flatten into discs.
- Add Cheese: Place mozzarella in the center of each disc. Fold edges over to seal and flatten into a pancake shape.
- Cook: Fry in oil until golden and crispy on both sides, about 3-4 minutes each.
- Serve: Drain on paper towels and serve hot.
Notes
- Use a non-stick skillet or griddle to prevent sticking.
- Ensure proper heating of the skillet/griddle before adding batter.
- Cook on medium heat for a golden brown crust.
- Experiment with different cheeses for varied flavors.
- Enhance with seasonings like garlic powder, onion powder, or chili powder.
- Serve with kimchi and other condiments for a delicious meal.
Nutrition
- Serving Size: 1 pancake
- Calories: 185 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
