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Korean Cheese Potato Pancakes

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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.

Ingredients

  1. 2 large starchy potatoes (russet or Yukon Gold)
  2. 3 tbsp cornstarch or potato starch
  3. 1/2 tsp salt
  4. 1 tsp sugar (optional, for slight sweetness)
  5. 4 oz low-moisture mozzarella cheese, cut into cubes or sticks
  6. 2–3 tbsp neutral oil (for frying)
  7. 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.

  1. Add cornstarch, salt, and optional sugar to the mashed potatoes. Mix until sticky dough forms.
  2. Divide dough into equal portions. Flatten each portion, place mozzarella in the center, and seal the dough around it.
  3. Flatten into thick pancakes, ensuring cheese is fully enclosed.
  4. Heat oil in a nonstick skillet over medium heat. Fry pancakes 3–4 minutes per side until golden and crispy.
  5. 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

Find it online: https://thefamilycooking.com/korean-cheese-potato-pancakes/