Cheesy Korean potato pancakes (Print Version)
# Ingredients:
01 -
400g (14oz) russet potatoes, peeled and grated
02 -
¼ cup (34g) cornstarch
03 -
½ tsp salt
04 -
¼ tsp black pepper
05 -
2 large green onions, finely chopped
06 -
1 cup (120g) mozzarella cheese, grated
# Instructions:
01 -
Combine the grated potatoes, cornstarch, salt, pepper, and chopped green onions in a large bowl. Leave a little green onions to garnish later.
02 -
Mix well until all ingredients are thoroughly combined. Add the grated cheese and combine. If you mash the potatoes you can shape them into balls and add the cheese at the very center.
03 -
Heat a non-stick pan over medium heat and add a drizzle of oil.
04 -
Scoop a spoonful of the potato mixture onto the pan and spread it out into a round pancake shape. Repeat to make more pancakes, leaving enough space between each one.
05 -
Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
06 -
Sprinkle a generous amount of grated cheese on top of each pancake while they are still in the pan. Let the cheese melt for a minute or two.
07 -
Transfer the pancakes to a serving plate and repeat the process with the remaining batter and cheese. Serve warm and enjoy the crispy exterior with the melty cheese interior. Garnish with green onions.
# Notes:
01 -
Use starchy potatoes like Yukon Gold or russet potatoes for the best texture and flavor.
02 -
Squeeze out excess moisture from the grated potatoes before mixing them with other ingredients for crispier pancakes.
03 -
Mash the potatoes instead of grating them to make them round and smooth.