Korean Cheesy Potato Pancakes

Discover the joy of Korean Cheesy Potato Pancakes, a scrumptious comfort dish that's crispy on the outside and gooey on the inside! This easy recipe guides you through the simple steps to create these delightful treats using just a few ingredients like potatoes and mozzarella cheese. Perfect for any meal or snack, these pancakes are a hit with family and friends.

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Ingredients

3 medium-sized potatoes, peeled and grated

½ cup grated mozzarella cheese

¼ cup scallions, finely sliced

¼ cup all-purpose flour

1 large egg

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup vegetable oil (for frying)

Optional: Gochujang (Korean chili paste) for dipping

Instructions

In a large mixing bowl, combine the grated potatoes and salt. Mix well and let it sit for about 10 minutes; this will allow the moisture to come out of the potatoes. After 10 minutes, drain excess moisture using a fine sieve or cheesecloth.

To the drained potatoes, add the grated mozzarella cheese, sliced scallions, flour, egg, black pepper, and garlic powder. Mix everything thoroughly until you have a uniform batter.

Heat a large skillet over medium heat and add the vegetable oil.

Once the oil is hot, scoop about ¼ cup of the potato mixture into the skillet for each pancake. Flatten them slightly with a spatula to form round patties.

Cook each pancake for about 4-5 minutes on one side, until golden brown and crispy. Carefully flip and cook for an additional 3-4 minutes on the other side.

Remove the pancakes and place them on a paper towel-lined plate to absorb excess oil.

Repeat the process with the remaining mixture, adding more oil to the skillet as needed.

Serve the pancakes hot, with a side of gochujang for dipping, if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4