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–+ servings
Crispy Korean Potato Pancakes

Irresistibly Crispy Korean Potato Pancakes You’ll Crave

These Crispy Korean Potato Pancakes are a delicious, cheesy, and healthy appetizer perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Base
  • 2 medium Russet Potatoes or Yukon Gold for creamier texture
  • 1/4 cup Cornstarch for binding
  • 1 teaspoon Salt to enhance flavor
  • 1/2 teaspoon Black Pepper for warmth
  • 2 tablespoons Green Onions chopped, or chives as a substitute
For the Cheesy Filling
  • 1 cup Mozzarella Cheese grated, or Cheddar/Pecorino for unique flavor
For Cooking
  • 2 tablespoons Oil for Cooking neutral oil like vegetable or canola

Equipment

  • non-stick skillet
  • Mixing Bowl
  • box grater
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, grate the russet potatoes using a box grater and squeeze out excess moisture.
  2. Add cornstarch, salt, black pepper, and chopped green onions to the grated potatoes and mix thoroughly.
  3. Add the grated mozzarella cheese into the potato mixture and gently fold until evenly distributed.
  4. Heat a non-stick skillet over medium heat and drizzle in oil, letting it warm for about 2 minutes.
  5. Scoop portions of the potato mixture into the skillet, flattening with a spatula to form rounds.
  6. Cook pancakes for 3-4 minutes until golden brown, checking edges for crispiness before flipping.
  7. When flipping, sprinkle mozzarella cheese on top and cook for another 3-4 minutes until melted.
  8. Transfer pancakes to a plate, garnish with green onions, and serve warm.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure to squeeze out moisture from the grated potatoes for maximum crispiness and consider experimenting with different cheese types for varied flavors.

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