Crispy Korean Potato Cheese Pancakes You’ll Crave Again!

Enjoy delicious crispy Korean Potato Cheese Pancakes, a perfect comfort food bursting with flavor and textures.

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Prep Time 15

Cook Time 15

Resting Time 2

Total Time 32

Servings: 4 pancakes

Course: Snacks

Cuisine: Korean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Mixture

2-3 medium starchy potatoes Russets give the best texture.
1 cup shredded cheese Mozzarella or cheddar.
2 sliced green onions Substitute with chives or leeks if desired.
1/4 cup cornstarch Potato starch can be a gluten-free alternative.
to taste salt Adjust according to preference.

Optional Add-Ins

to taste vegetables Grated carrots, zucchini, or bell peppers.
a pinch red pepper flakes For a hint of heat.
to taste fresh herbs Fresh parsley or cilantro.

Equipment

non-stick frying pan
Mixing Bowl
kitchen towel
measuring scoop

Method

Cooking Steps

Peel and grate 2-3 medium starchy potatoes. Squeeze out excess moisture with a kitchen towel.
In a bowl, combine grated potatoes, 1 cup of cheese, 2 sliced green onions, 1/4 cup cornstarch, and salt to taste. Mix well.
Heat 1/4 inch of cooking oil in a non-stick frying pan over medium heat.
Scoop and flatten potato mixture into the pan using a 1/4-cup measure.
Fry for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes.
Transfer pancakes to a plate lined with paper towels to drain excess oil.
Serve hot with dipping sauces or kimchi.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 8mgCalcium: 150mgIron: 1mg

Notes

For best results, ensure all excess moisture is removed from grated potatoes; use cheese that melts well to achieve a gooey center.

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