This is a really easy recipe using ingredients you likely have at home already! It is fully customizable to your taste and is a great way to use up the potatoes sitting in your pantry.
These cheese potato pancakes are crispy on the outside, but soft inside with melty cheese. I kept this recipe simple with few ingredients because it’s meant to be served with a very flavorful dipping sauce. I used a sweet and savory creamy garlic dressing, but this will certainly work well with many types of sauces!
Ingredients
- russet potato
- sugar
- cornstarch
- mozzarella cheese
- salt
- oil
As you can see, this is the most simple recipe but the results will leave you very satisfied 🙂
Substitutions
Think of this recipe as the base. You can alter it however you want based on your tastes!
Here’s a list of substitutions you can try:
- garlic powder
- onion powder
- cayenne pepper
- herbs
- any type of potato
- sharp cheddar cheese for stronger flavor
Sugar in Potatoes !?
I know, I know… a lot of you are very questionable about adding sugar to potatoes. Rest assured, these potato pancakes do not taste overly sweet. It’s more of a subtle sweet taste that provides balance to the overall taste. You can leave it out or add a bit less, but I like the subtle sweetness it provides!
Watch my video tutorial below!
Korean Cheese Potato Pancakes
- Yield: 5 pieces 1x
Ingredients
- 1 russet potato (400g)
- salt
- 1 tbsp granulated sugar, add more depending on taste
- 1/4 cup (34g) cornstarch
- mozzarella cheese (small cubes or shredded)
- oil with a high smoke point for shallow frying
Instructions
- Prepare a large pot of boiling water and salt it well.
- Peel and dice your potatoes into 1 inch cubes, then boil for about 12 minutes until soft and able to be easily pierced with a fork. Drain the water and let it sit back in the pot for 30 seconds to help remove more water, then transfer to a mixing bowl.
- Add the sugar and cornstarch, then mix well. It should have a similar consistency to dense mashed potatoes with few lumps.
- Separate the potato mix into fifths (80g each) and roll each piece into balls. Flatten each ball, then add a small handful of cheese (10g) and close it so the cheese stays in the middle. Roll it into a ball again and flatten it, then roll the edges with your hands to give it a smoother shape.
- Add a generous amount of oil to a pan so that it covers the pan entirely. When the oil is hot enough, add the potatoes and cook on medium high for about 4 to 5 minutes on each side. It is ready to be flipped when it turns golden brown.
Serve with a flavorful sweet or savory dipping sauce & enjoy!
Notes
As always, I recommend using a scale if you want to measure precisely.
