Why You’ll Love This Recipe
These potato pancakes are crispy, cheesy, and totally addictive. They’re fun to make and even more fun to eat—perfect as a snack, appetizer, or quick meal. Inspired by popular Korean street food, they deliver a delicious combination of textures: crunchy edges, creamy potato, and stretchy cheese. Plus, they require only a handful of ingredients and are completely customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (starchy variety like russet or Yukon Gold)
- Cornstarch or potato starch
- Salt
- Sugar (optional, for slight sweetness)
- Mozzarella cheese (low-moisture, cut into cubes or sticks)
- Neutral oil (for frying)
- Optional: black pepper, green onions, garlic powder, or shredded carrots for flavor
Directions
- Cook the potatoes: Peel and boil the potatoes until fork-tender. Drain and mash until smooth. Let cool slightly.
- Mix the dough: Add cornstarch, salt, and optional sugar to the mashed potatoes. Mix until a sticky, cohesive dough forms.
- Form the pancakes: Divide the dough into equal portions. Flatten each into a small disc, place a cube or stick of mozzarella cheese in the center, and wrap the dough around the cheese to seal it.
- Shape and flatten: Gently flatten each filled ball into a thick pancake, ensuring the cheese is fully enclosed.
- Pan-fry: Heat oil in a nonstick skillet over medium heat. Fry the pancakes until golden and crispy on both sides, about 3–4 minutes per side.
- Serve: Let cool slightly before serving—cheese will be hot and melty. Serve as-is or with ketchup, honey butter, or a savory dipping sauce.
Servings and timing
This recipe makes about 6 pancakes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Sweet Version: Add sugar to the dough and brush with melted butter and honey after frying.
- Stuffed Veggies: Include finely chopped vegetables like green onions or bell peppers in the dough.
- Spicy Kick: Add a dash of gochugaru (Korean chili flakes) or hot sauce for heat.
- Mini Pancakes: Make smaller versions for party platters or kids’ snacks.
- Kimchi Twist: Add chopped, drained kimchi to the potato mixture for tang and spice.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through and crispy again. Avoid microwaving as it may make the texture soggy. These pancakes are best enjoyed fresh but can be frozen (unfried) and cooked straight from frozen.
FAQs
Can I use leftover mashed potatoes?
Yes, as long as they’re not overly creamy or wet. Add extra starch if needed to firm up the dough.
What type of cheese works best?
Low-moisture mozzarella is ideal for maximum stretch. Cheddar or Korean rice cake cheese can also be used.
How do I keep the cheese from leaking out?
Make sure the cheese is completely sealed within the potato dough and avoid over-flattening.
Can I bake instead of fry?
Pan-frying gives the best texture, but you can bake at 400°F (200°C) for 20 minutes, flipping halfway through.
Can I make the dough ahead of time?
Yes, you can refrigerate the potato dough for up to 24 hours before forming and frying.
Why is my dough falling apart?
If the dough is too dry, add a touch of water. If it’s too sticky, add more starch to help it bind.
Are these gluten-free?
Yes, if using cornstarch or potato starch and ensuring all other ingredients are gluten-free.
Can I make this without cheese?
You can, but the cheese is what gives it the signature stretchy, melty center.
What sauces go well with this?
Try soy dipping sauce, sriracha mayo, honey mustard, or a simple ketchup drizzle.
Can I use sweet potatoes instead?
Yes, but the flavor will be sweeter and the texture slightly softer. Add extra starch if needed.
Conclusion
Korean Cheese Potato Pancakes are a fun, flavorful treat that delivers crispy edges, tender potato, and gooey cheese in every bite. Whether you’re craving a snack, need a crowd-pleasing appetizer, or just want to recreate your favorite street food at home, these pancakes are a must-try. Easy to make and endlessly customizable, they’re sure to become a new favorite.
PrintKorean Cheese Potato Pancakes
Korean Cheese Potato Pancakes are crispy, chewy, and filled with gooey mozzarella. Inspired by Korean street food, these golden pan-fried snacks are crunchy on the outside, soft inside, and irresistibly cheesy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes
- Category: Snack, Appetizer
- Method: Pan-Frying
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
- 2 large starchy potatoes (russet or Yukon Gold)
- 3 tbsp cornstarch or potato starch
- 1/2 tsp salt
- 1 tsp sugar (optional, for slight sweetness)
- 4 oz low-moisture mozzarella cheese, cut into cubes or sticks
- 2–3 tbsp neutral oil (for frying)
- Optional: black pepper, green onions, garlic powder, or shredded carrots
Instructions
Peel and boil potatoes until fork-tender. Drain and mash until smooth. Let cool slightly.
- Add cornstarch, salt, and optional sugar to the mashed potatoes. Mix until sticky dough forms.
- Divide dough into equal portions. Flatten each portion, place mozzarella in the center, and seal the dough around it.
- Flatten into thick pancakes, ensuring cheese is fully enclosed.
- Heat oil in a nonstick skillet over medium heat. Fry pancakes 3–4 minutes per side until golden and crispy.
- Cool slightly before serving. Serve with ketchup, honey butter, or dipping sauce.
Notes
- Ensure the cheese is fully sealed to prevent leaks.
- Use low-moisture mozzarella for best stretch and texture.
- Reheat in a skillet or oven to maintain crispiness.
- Make the dough ahead of time and refrigerate for up to 24 hours before frying.
- Can be baked at 400°F (200°C) for a lighter version, though frying is crispier.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
