Description
Korean Potato and Cheese Pancakes, known as Gamjajeon, are crispy, golden brown patties made from grated potatoes combined with melted mozzarella cheese and green onions. These savory pancakes are pan-fried to a perfect crisp and served hot, optionally with soy sauce and sesame seed garnishes. They make a delightful appetizer or snack with a comforting, cheesy twist.
Ingredients
Scale
Main Ingredients
- 3 medium potatoes, peeled and grated
- 1/2 cup shredded mozzarella cheese (or your favorite melting cheese)
- 1/4 cup green onions, chopped
- 1/4 cup flour (or potato flour for a gluten-free version)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Cooking and Garnish
- 1 tablespoon vegetable oil (for frying)
- 1 tablespoon sesame oil (optional, for extra flavor)
- 1 tablespoon soy sauce (for dipping, optional)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
- Grate and Drain Potatoes: Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean towel or cheesecloth and squeeze out the excess moisture thoroughly to ensure the pancakes crisp up well during frying.
- Mix Ingredients: In a large bowl, combine the grated potatoes, shredded mozzarella cheese, chopped green onions, flour, egg, salt, and pepper. Mix well until the mixture forms a thick, cohesive batter suitable for shaping into patties.
- Heat Oils: In a frying pan over medium heat, warm the vegetable oil and, if using, the sesame oil. This blend of oils provides a crispy texture and a subtle nutty flavor to the pancakes.
- Form and Fry Pancakes: Scoop a spoonful of the potato mixture and gently shape it into a small, flat patty. Place the patty in the hot pan and flatten slightly. Fry each side for about 3-4 minutes or until golden brown and crispy, adding more oil as needed and cooking in batches to avoid overcrowding the pan.
- Serve: Once all pancakes are cooked, serve them hot. Optionally, drizzle with soy sauce and sprinkle with sesame seeds for an authentic Korean flavor accent that complements the crispy texture and cheesy filling.
Notes
- Drying the grated potatoes well is crucial for crispiness.
- You can substitute mozzarella with any cheese that melts well, such as cheddar or Monterey Jack.
- For a gluten-free version, use potato flour instead of regular flour.
- Sesame oil is optional but adds a traditional Korean flavor.
- Serve immediately for the best texture as the pancakes can lose crispiness when cooled.
