Crispy on the outside and gooey on the inside, these Korean Potato Cheese Pancakes are made with grated potatoes and stuffed with melty mozzarella cheese. Perfect as a snack, appetizer, or side dish!
Optional: dried parsley or sesame seeds for garnish
Instructions
Boil the peeled and cubed potatoes in salted water for 15–18 minutes, or until soft. Drain and mash while still warm until smooth.
Add potato starch (or cornstarch) and sugar to the mashed potatoes. Knead gently until it forms a smooth, pliable dough.
Divide the dough into 4 equal portions. Flatten each portion into a disc, place a small handful of shredded mozzarella in the center, and fold the edges over to seal. Gently flatten into a pancake shape.
Heat vegetable oil in a non-stick skillet over medium-low heat. Fry the pancakes for 4–5 minutes on each side, or until golden brown and crispy.
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Garnish with dried parsley or sesame seeds if desired.
Serve warm with dipping sauces like soy sauce, sweet chili sauce, or gochujang mayo.