Crispy Korean Potato Pancakes Recipe

Introduction

Crispy Korean Potato Pancakes are a deliciously satisfying snack or side dish, known for their golden, crunchy exterior and cheesy, flavorful interior. These pancakes bring together simple ingredients to create a comforting treat perfect for any time of day.

Ingredients

• 400 g (14 oz) russet potatoes, peeled and grated
• ¼ cup cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 2 large green onions, finely chopped
• 1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino)
• Oil for cooking

Instructions

1. Step 1: In a bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix well to evenly distribute all ingredients.
2. Step 2: Stir the grated cheese into the potato mixture until fully incorporated.
3. Step 3: Heat a generous amount of oil in a non-stick pan over medium heat until hot but not smoking.
4. Step 4: Scoop portions of the mixture and flatten them gently into pancake shapes in the pan.
5. Step 5: Cook each pancake for 3 to 4 minutes on each side, or until they turn golden brown and crispy.
6. Step 6: Once cooked, sprinkle a little extra cheese on top, allowing it to melt slightly.
7. Step 7: Garnish with additional green onions and serve the pancakes warm for the best flavor and texture.

Tips & Variations

• For extra crispiness, make sure to squeeze out excess moisture from the grated potatoes before mixing.
• Try different cheeses like cheddar or pecorino to vary the flavor profile.
• Add a pinch of garlic powder or chili flakes to the batter for a subtle kick.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore their crispiness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes work best due to their starchy texture, but you can use other varieties like Yukon Gold. Just be aware they might affect the crispiness slightly.

Is it necessary to use cornstarch?

Cornstarch helps bind the mixture and contributes to the crispy texture, but if unavailable, you can substitute with potato starch or all-purpose flour in equal amounts.

Crispy Korean Potato Pancakes Recipe

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★★★★★

4.6 from 125 reviews

Delight in these crispy Korean potato pancakes featuring grated russet potatoes blended with mozzarella cheese and green onions, pan-fried to a golden perfection. This savory snack or side dish delivers a satisfying crunch with a cheesy, tender interior, perfect for any meal or appetizer.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings (approximately 8 pancakes) 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Mixture

• 400 g (14 oz) russet potatoes, peeled and grated
• ¼ cup cornstarch
• ½ tsp salt
• ¼ tsp black pepper
• 2 large green onions, finely chopped

Cheese

• 1 cup (120 g) mozzarella cheese, grated (or cheddar/pecorino)

For Cooking

• Oil for cooking

Instructions

1. Prepare the Potato Mixture: In a large bowl, combine the peeled and grated russet potatoes with cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly to ensure even seasoning and binding.
2. Add Cheese: Stir in the grated mozzarella cheese (or your choice of cheddar or pecorino) until well integrated into the potato mixture, adding a creamy, melty texture.
3. Heat Oil: Place a non-stick pan over medium heat and add enough oil to coat the bottom, heating it until shimmering but not smoking, to ensure crispy pancakes.
4. Form Pancakes: Scoop portions of the potato and cheese mixture and flatten them gently onto the heated pan, shaping them into pancake forms of your preferred size.
5. Cook Pancakes: Fry each side for 3 to 4 minutes until the pancakes are golden brown and crispy on the outside, ensuring the interiors are cooked through and the cheese inside has melted.
6. Add Cheese Topping: Once flipped and nearly done, sprinkle additional cheese on top and let it melt slightly for an extra cheesy finish.
7. Garnish and Serve: Transfer the cooked pancakes to a serving plate, garnish with extra chopped green onions, and serve warm for the best texture and flavor.

Notes

• Use russet potatoes for their high starch content which helps achieve crispiness.
• Make sure to peel and grate potatoes finely; squeeze out excess moisture for a crisper texture.
• Adjust seasoning to taste; adding a pinch of garlic powder or chili flakes can enhance flavor.
• The choice of cheese affects flavor: mozzarella for mild creaminess, cheddar for sharpness, or pecorino for a salty tang.
• Use medium heat to avoid burning the pancakes while ensuring thorough cooking.
• Serve with a dipping sauce like soy sauce or a spicy mayo for added zest.

Keywords: Korean potato pancakes, crispy potato pancakes, cheesy potato pancakes, pan-fried pancakes, Korean side dish