Cheesy Korean Potato Pancakes are a crispy delight made with grated potatoes and mozzarella cheese, perfect for a savory snack or appetizer.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Appetizer
Method:Frying
Cuisine:Korean
Diet:Vegetarian
Ingredients
Scale
2 large russet potatoes (about 1 pound), peeled and grated
1 cup shredded mozzarella cheese
1/4 cup all-purpose flour
1 large egg
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions, finely chopped (optional)
Vegetable oil, for frying
Instructions
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This will help the pancakes crisp up nicely.
In a large mixing bowl, combine the drained grated potatoes, mozzarella cheese, flour, egg, garlic powder, onion powder, salt, black pepper, and green onions (if using). Mix until well combined.
Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
Once the oil is hot, scoop about 1/4 cup of the potato mixture and flatten it into a pancake shape in the skillet. Repeat with additional pancakes, making sure not to overcrowd the pan.
Cook each pancake for about 4-5 minutes on one side, or until golden brown, then flip and cook for another 4-5 minutes on the other side.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
Serve hot with your favorite dipping sauce, such as soy sauce or a spicy mayo.
Notes
For a spicier kick, add a teaspoon of red pepper flakes to the mixture.
Try substituting the mozzarella cheese with cheddar or pepper jack for a different flavor profile.