Ultimate Korean Potato Cheese Pancakes
Delightful crispy pancakes combining starchy and sweet potatoes with gooey cheese, perfect for any gathering or family meal.
Ingredients
Main Ingredients
- 4 cups grated starchy potatoes (like Russet) Starchy potatoes give the perfect texture.
- 2 cups grated sweet potatoes (or regular potatoes as a substitute) Sweet potatoes add a lovely sweetness and vibrant color.
- 1 cup cornstarch (or tapioca starch for a gluten-free option) Cornstarch is great for a crisp texture.
- 1 cup mozzarella cheese For a gooey center; feel free to swap with another cheese.
- 2 tablespoons chopped green onions Chives can be used as an alternative.
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chopped bell peppers
- 1 cup kimchi or cooked bacon bits For an extra savory kick.
Instructions
Preparation
- Grate the starchy and sweet potatoes into a large bowl, releasing moisture for better blending.
- Squeeze out excess moisture from the grated potatoes using a clean kitchen towel.
- Add the cornstarch, salt, and pepper to the grated potatoes and mix well.
- Fold in the mozzarella, chopped bell peppers, and green onions until evenly distributed.
- If using kimchi or bacon, fold gently into the mixture.
Cooking
- Shape the mixture into small pancakes, ensuring they are uniform in size.
- In a large skillet, heat oil over medium heat and fry pancakes in batches for 4-5 minutes on each side until golden and crispy.
- Transfer cooked pancakes to a paper towel to absorb excess oil.
Serving
- Serve warm and enjoy with dipping sauce or garnished with fresh herbs.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, place uncooked pancakes in a single layer in a freezer bag, separated by parchment paper.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 4gSodium: 350mgFiber: 3gSugar: 2g
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