Description
These Korean Cheese Potato Pancakes are crispy on the outside and filled with gooey, melted mozzarella inside. Inspired by Korean street food, this easy homemade version combines mashed potatoes, starch, and a hint of sugar for balance. Perfect as a snack, appetiser, or side dish, they deliver the ultimate mix of crunch and comfort in every bite.
Ingredients
2 large russet potatoes (about 1 pound), peeled and chopped
1 tablespoon cornstarch or potato starch
1 teaspoon sugar
½ teaspoon salt
⅛ teaspoon black pepper
½ cup shredded mozzarella cheese
2 tablespoons vegetable oil (for frying)
Instructions
Peel and chop the potatoes into chunks. Boil in salted water for 10–12 minutes until fork-tender. Drain and mash until smooth.
Spread mashed potatoes on a plate and let cool slightly to release excess moisture.
Mix in cornstarch, sugar, salt, and black pepper until a smooth dough forms.
Divide the mixture into even portions and flatten each piece. Add mozzarella to the center and seal the dough around it.
Heat vegetable oil in a non-stick skillet over medium heat.
Fry each pancake for 2–3 minutes per side until golden brown and crisp.
Remove and drain on paper towels before serving warm.
Notes
Drain potatoes well before mixing to prevent sogginess.
For extra crispiness, air fry or bake at 400°F instead of pan-frying.
Best served hot for the perfect cheese pull.
Pair with soy-vinegar sauce, spicy mayo, or honey butter glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Appetizer
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake (approx. 100 g)
- Calories: 220
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg