Description
Crispy, pan-fried Korean potato pancakes with gooey mozzarella inside. These savory treats are perfect for snacking or as a tasty appetizer!
Ingredients
2 large russet potatoes, peeled and coarsely shredded
1 small onion, finely grated
2 scallions, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons all-purpose flour
1 large egg, lightly beaten
½ cup shredded mozzarella cheese (or mild cheddar)
Vegetable oil, for frying
Instructions
Place shredded potatoes in a clean towel and wring out excess moisture.
In a bowl, mix potatoes, onion, scallions, salt, pepper, flour, and egg until combined.
Heat oil in a skillet over medium heat.
Spoon ¼ cup of the mixture into the pan, flatten into a 3″ round.
Add 1 tbsp cheese to the center, then top with more batter to seal.
Cook 4–5 minutes per side until golden and crisp.
Transfer to a paper towel–lined plate; repeat with remaining mixture.
Serve hot with dipping sauces like gochujang mayo, soy-vinegar, or sour cream.
Notes
Squeeze potatoes well to prevent soggy pancakes.
Fry fresh for best texture.
Adjust seasoning or cheese types to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Pan-frying
- Cuisine: Korean
