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Korean Potato Cheese Pancakes

Korean Potato Cheese Pancakes
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★★★★★

5.1 from 14 reviews

Korean Potato Cheese Pancakes, also known as Gamjajeon, are crispy, golden-brown pancakes made from grated russet potatoes mixed with cheese and green onions. This delicious savory snack features a crispy exterior and a gooey melted cheese interior, making it a perfect appetizer or side dish with a Korean twist.

Ingredients

Scale

Main Ingredients

  • 400 g (14 oz) russet potatoes, peeled and grated
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large green onions, finely chopped
  • 1 cup (120 g) mozzarella cheese, grated (or cheddar or pecorino cheese)
  • Oil for cooking

Instructions

  1. Prepare the Potato Mixture: In a large bowl, combine the grated potatoes, cornstarch, salt, black pepper, and finely chopped green onions. Mix thoroughly to ensure all ingredients are well blended.
  2. Add the Cheese: Incorporate the grated mozzarella cheese into the potato mixture. Stir well so the cheese is evenly distributed throughout the batter.
  3. Heat the Pan: Preheat a non-stick pan over medium heat and add a drizzle of oil to coat the surface, preparing it for frying the pancakes.
  4. Form the Pancakes: Scoop spoonfuls of the potato mixture onto the hot pan. Spread each scoop into a round pancake shape, leaving enough space between each one for flipping.
  5. Cook Until Golden: Fry each pancake for about 3-4 minutes on one side until golden brown and crispy. Carefully flip to the other side and cook for an additional 3-4 minutes.
  6. Melt the Cheese Topping: While the pancakes remain in the pan, sprinkle a generous amount of grated cheese on top of each pancake. Let the cheese melt for 1-2 minutes, creating a gooey, delicious top layer.
  7. Serve: Transfer the pancakes to a serving plate, garnish with the remaining green onions, and serve warm to enjoy the crispy and cheesy goodness.

Notes

  • You can use cheddar or pecorino cheese as alternatives to mozzarella for different flavor profiles.
  • Be sure to squeeze excess moisture from grated potatoes before mixing to avoid soggy pancakes.
  • Use a non-stick pan and moderate oil to prevent sticking and achieve crispy pancakes.
  • These pancakes are best served immediately for maximum crispiness.
  • Adjust seasoning to your taste, adding more salt or pepper if desired.

Nutrition

Keywords: Korean potato pancakes, Gamjajeon, cheese pancakes, savory pancakes, Korean snack, crispy potato pancakes

Find it online: https://bakedbylisa.com/korean-potato-cheese-pancakes/