Korean Cheese Potato Pancake
A crispy and cheesy Korean-style potato pancake, perfect as a snack or side dish.
Equipment
- Non-stick skillet
- Fine grater
- Mixing bowl
- Kitchen towel
Ingredients
- 2 large potatoes peeled and grated
- ½ cup shredded mozzarella cheese
- ¼ cup all-purpose flour
- salt to taste
- oil for frying
Instructions
- Peel and grate the potatoes using a fine grater. Place the grated potatoes in a bowl of cold water and let them sit for about 5 minutes to remove excess starch.
- Drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
- In a mixing bowl, combine the grated potatoes, shredded mozzarella cheese, flour, and salt. Mix well to form a thick batter.
- Heat a non-stick skillet over medium heat and add a generous amount of oil.
- Scoop a portion of the potato mixture and flatten it into a pancake shape. Place it in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
For extra crispiness, press the pancakes lightly with a spatula while cooking.