These Crispy Potato Mozzarella Pancakes are super easy to make and packed with flavor. And the best part?
Each pancake has a gooey, melted mozzarella center that’s simply irresistible.
Whether you’re looking for a tasty snack or a side dish, these pancakes are sure to be a hit.
If you like potato recipes, you might wanna check my Honey Garlic Potato Recipe.
More About this Dish:
These Korean Cheese Potato Pancakes are a classic comfort food dish, loved for their crispy exterior and soft, fluffy inside.
This recipe takes it up a notch by adding a delightful twist— a melted mozzarella center that oozes out with every bite.
The combination of sweet, savory, and cheesy flavors makes these pancakes a unique and delicious treat.
They’re perfect for any occasion, from casual family dinners to festive gatherings!
Nutritional Attributes:
These pancakes are not just tasty but also come with a few health benefits!
Potatoes are rich in vitamins and minerals, especially vitamin C and potassium, which are good for your immune system and heart health.
The mozzarella cheese adds a good dose of calcium and protein, which are essential for bone health and muscle function.
Additionally, using cornstarch instead of flour makes these pancakes gluten-free, making them a great option for those with gluten sensitivities.
How to make Korean Cheese Potato Pancakes?
Prepare the Potatoes:
- Wash, peel, and cut the potatoes into cubes.
- Boil the potatoes until tender (about 10-15 minutes), then drain and mash them until smooth.
Season and Mix:
- Season the mashed potatoes with brown sugar, salt, and garlic powder.
- Add 5 tablespoons of cornstarch and mix well to bind the potatoes.
Shape the Pancakes:
- Flatten a handful of the mashed potato mixture into a small pancake.
- Place a piece of mozzarella in the center, cover with more potato mixture, and shape it into a stuffed pancake.
Pan Fry the Pancakes:
- Heat cooking oil in a non-stick pan over medium heat.
- Fry the pancakes for about 5 minutes on each side, until golden brown and crispy.
Serve:
- Let the pancakes cool slightly before placing them on paper towels to drain excess oil.
- Serve hot and enjoy the melted mozzarella center.
Ingredients:
Main ingredients:
- Potatoes: The base of the pancakes. Rich in vitamins, minerals, and fiber.
- Mozzarella: Provides a gooey, melted center. Can be substituted with any soft cheese.
- Cornstarch: Helps bind the potatoes together. Essential for that crispy texture.
- Brown Sugar: Adds a hint of sweetness. You can adjust or omit it based on your preference.
- Garlic Powder: Enhances the savory flavor. Fresh garlic can be used as an alternative.
- Cooking Oil: Used for frying. Use a high smoke point oil like canola or sunflower oil.
Tips and Tricks:
- Consistent Size: Make sure all pancakes are the same size to ensure even cooking. Also, make sure to place the cheese piece in the very middle of the pancakes so that it doesn’t leak when you pan fry them.
- Avoid Overcrowding: Fry a few pancakes at a time to maintain the oil temperature and achieve a crispy texture.
- Adjust Seasoning: Taste the mashed potato mixture before forming the pancakes to adjust seasoning as needed.
FAQ:
Can I use a different type of cheese?
Yes, you can use any soft cheese like cheddar or brie for a different flavor profile.
Can I make these pancakes ahead of time?
Yes, you can prepare the pancakes and refrigerate them before frying. Fry them just before serving for the best texture.
Korean Cheese Potato Pancakes
Ingredients
- 5 Small potatoes
- 1 1/2 tbsp Brown Sugar
- 1 Mozzarella Block/Soft Mozzarella (enough to fill the center of pancakes)
- 5 tbsp Cornstarch
- 1 tbsp Garlic Powder
- Cooking Oil (for frying)
Instructions
Prepare the Potatoes:
- Wash, peel and cut the potatoes into cubes.
- Place the potato cubes in a pot, cover with water, and add a pinch of salt.Boil the potatoes until they are tender (about 10-15 minutes).
Mash the Potatoes:
- Drain the boiled potatoes and transfer them to a mixing bowl.Mash the potatoes until smooth.
- Season with brown sugar, salt, and garlic powder to taste.Add 5 tablespoons of cornstarch to the mashed potatoes and mix well. The cornstarch helps bind the potatoes together.
Shape the Pancakes:
- Take a handful of the mashed potato mixture and flatten it into a small pancake shape in your palm.Place a piece of mozzarella in the center.
- Add another small portion of mashed potato mixture on top and shape it to cover the mozzarella completely, forming a stuffed pancake.
Pan Fry the Pancakes:
- Heat a generous amount of cooking oil in a non-stick pan over medium heat.Carefully place the potato pancakes in the pan.
- Fry the pancakes for about 5 minutes on each side, or until they are golden brown and crispy.Make sure to cook them evenly, and adjust the heat as needed to avoid burning.
Serve:
- Let the pancakes cool for a minute or two in the pan or on a plate before placing them on paper towels to drain any excess oil.
- Serve hot, and enjoy the gooey, melted mozzarella center!
