If you’re craving something crispy, cheesy, and utterly comforting, you’re going to love this Korean Cheese Potato Pancakes Recipe. These delightful little pancakes bring together the humble potato with gooey mozzarella cheese and fresh green onions to create a harmonious bite that’s crispy on the outside and tender inside. Perfect for a snack, appetizer, or even a light meal, this recipe captures the irresistible charm of Korean street food right in your own kitchen.
Ingredients You’ll Need
The beauty of this Korean Cheese Potato Pancakes Recipe lies in its simplicity. Each ingredient plays a crucial role: potatoes provide the hearty base and crispy texture, mozzarella adds creamy richness, and green onions introduce a fresh, vibrant note. Let’s gather these essentials!
- Potatoes (3 medium-sized, peeled and grated): The star of the dish, they create the perfect crispy structure.
- Mozzarella cheese (1/4 cup grated): Brings melty, cheesy goodness that makes every bite irresistible.
- Green onions (1/4 cup finely chopped): Adds a mild, fresh flavor and a pop of color.
- Egg (1): Acts as a binder, holding all the ingredients together beautifully.
- All-purpose flour (2 tablespoons): Helps crisp up the pancakes and keeps their shape.
- Salt (1 teaspoon): Enhances all the flavors just right.
- Black pepper (1/2 teaspoon): Adds a subtle warmth and depth.
- Vegetable oil (2 tablespoons): Essential for frying to crispy perfection.
How to Make Korean Cheese Potato Pancakes Recipe
Step 1: Prep the Potatoes
Peeling and grating the potatoes is your first task. This step is crucial because the finely grated potatoes cook evenly and turn wonderfully crispy. After grating, be sure to squeeze out the excess moisture with a clean kitchen towel—that extra step prevents sogginess and ensures perfectly crunchy pancakes every time.
Step 2: Mix the Batter
In a large bowl, toss together your grated potatoes, mozzarella cheese, green onions, egg, flour, salt, and pepper. This combination creates a balanced mixture where the cheese adds creamy pockets of flavor, and the green onions give a slight zing. Mix until everything is evenly incorporated to form your pancake batter.
Step 3: Heat the Pan and Oil
Place a non-stick skillet over medium heat and add the vegetable oil. Heating the oil properly before frying is key to that signature golden crust. Medium heat keeps the pancakes cooking through without burning, so patience here will reward you with the best texture.
Step 4: Shape the Pancakes
Take a heaping tablespoon of your mixture and gently press it into a flat, round patty with your hands. Don’t worry about making them perfect—these rustic shapes just add to their homemade charm.
Step 5: Fry Until Golden and Crispy
Carefully place each patty into your hot skillet and gently press down with a spatula. Cook for about 3 to 4 minutes on each side, until they turn irresistibly golden and crunchy. Adjust the heat as needed to avoid burning while ensuring the cheese inside melts delightfully.
Step 6: Drain and Repeat
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Continue frying the rest of the batter, adding more oil if the pan appears dry. This step guarantees that every batch comes out perfectly crisp.
Step 7: Serve Hot with Your Favorite Dips
For the ultimate experience, serve your Korean Cheese Potato Pancakes piping hot with soy sauce or a spicy mayo dip. These sauces complement the pancakes perfectly, balancing their savory richness with tangy or spicy notes.
How to Serve Korean Cheese Potato Pancakes Recipe
Garnishes
Sprinkle chopped fresh chives or extra green onions on top for a vibrant freshness. A light dusting of sesame seeds also adds a lovely nutty touch and beautiful visual appeal that invites you to dive right in.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp cucumber salad or pickled radishes, both of which cut through the richness with their bright, tangy flavors. A bowl of warm miso soup makes it an even more satisfying meal.
Creative Ways to Present
For a fun twist, stack the pancakes like mini sandwiches with a dollop of spicy gochujang mayo between each. Or serve them atop a bed of fresh greens drizzled with sesame oil for a light appetizer that looks just as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the fridge for up to two days. The pancakes may lose some crispiness but will still taste delicious once reheated.
Freezing
You can freeze these pancakes by placing them in a single layer on a baking sheet first, then transferring them to a resealable bag once frozen. They’ll keep well for up to one month, making them a convenient snack for busy days.
Reheating
To bring back their crispy charm, reheat pancakes in a skillet over medium heat or bake them in the oven at 350°F (175°C) until heated through and crispy again. Avoid microwaving if you want to retain their crunch.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella provides great meltiness and mild flavor, you can experiment with cheeses like cheddar for a stronger taste or Monterey Jack for similar melt quality.
What if I don’t have green onions?
If green onions aren’t on hand, finely chopped chives, shallots, or even mild white onion will work well to add that fresh, oniony bite.
Is it necessary to remove the moisture from the potatoes?
Yes, squeezing out excess water is key to achieving crispy pancakes. If the potatoes are too wet, the batter will be soggy, resulting in less crispiness when fried.
Can I bake these instead of frying?
You can bake them for a healthier version, but they won’t be as crispy. To bake, place the patties on a greased tray and cook at 400°F (200°C) for about 20 minutes, flipping halfway through.
What dips complement this Korean Cheese Potato Pancakes Recipe?
Traditional soy sauce, a spicy mayo blend, or even a sweet chili sauce all complement these pancakes beautifully, enhancing the savory cheese and potato flavors with varying levels of tang and heat.
Final Thoughts
This Korean Cheese Potato Pancakes Recipe is one of those magical dishes that quickly becomes a favorite. It’s simple to make, yet bursting with comforting flavors and textures that will bring joy to your table. Whether you’re treating yourself or sharing with loved ones, these crispy, cheesy pancakes are sure to delight. Give this recipe a try and discover your new go-to snack that’s pure comfort in every bite!
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Korean Cheese Potato Pancakes Recipe
- Prep Time: 0h 25m
- Cook Time: 0h 30m
- Total Time: 0h 55m
- Yield: Approximately 12-15 pancakes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
These Korean Cheese Potato Pancakes are a crispy and savory treat combining grated potatoes and melted mozzarella cheese. Flavored with green onions and lightly seasoned, they are pan-fried to golden perfection and make a perfect snack or side dish served hot with your favorite dipping sauce.
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 Potatoes: Start by peeling and grating the potatoes using a box grater. Then, squeeze them in a clean kitchen towel to remove excess moisture, ensuring a crisp texture when cooked.
- Make Batter: In a large mixing bowl, combine the grated potatoes, grated mozzarella cheese, finely chopped green onions, egg, all-purpose flour, salt, and black pepper. Mix well until all ingredients are thoroughly combined to form a cohesive batter.
- Heat Oil: Heat vegetable oil in a non-stick skillet over medium heat to prepare for frying.
- Form Patties: Take a portion of the potato mixture, approximately a heaping tablespoon, and flatten it into a patty shape using your hands.
- Cook Pancakes: Carefully place the potato patty into the hot skillet and press it gently with a spatula to flatten slightly. Cook for about 3-4 minutes on each side or until both sides turn golden brown and crispy.
- Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat Cooking: Continue making and frying patties with the remaining potato mixture, adding more oil to the skillet as needed to maintain crispiness.
- Serve: Serve the Korean Cheese Potato Pancakes hot with a dipping sauce of your choice, such as soy sauce or spicy mayo, for extra flavor.
Notes
- Ensure to squeeze out as much moisture as possible from the grated potatoes for crispier pancakes.
- You can substitute mozzarella cheese with other mild melting cheeses if desired.
- Adjust salt and pepper according to your preference.
- Use a non-stick skillet for easier flipping and less sticking.
- Serve immediately for best texture and flavor.
- Leftover pancakes can be reheated in the oven or air fryer to regain crispiness.
