Ingredients
1 russet potato (400g)
Salt, to taste
1 tbsp granulated sugar (adjust to taste)
1/4 cup (34g) cornstarch
Mozzarella cheese (small cubes or shredded)
Oil with a high smoke point, for shallow frying
Instructions
- Prepare a large pot of boiling salted water.
- Peel and dice the potato into 1-inch cubes. Boil for about 12 minutes until soft and easily pierced with a fork. Drain well, then return to the pot for 30 seconds to remove extra moisture. Transfer to a mixing bowl.
- Add sugar and cornstarch to the potatoes, then mix until smooth and similar to dense mashed potatoes.
- Divide the mixture into 5 equal portions (about 80g each). Roll each into a ball, flatten slightly, then add about 10g mozzarella to the center. Seal, roll into a ball again, flatten, and smooth the edges.
- Heat oil in a pan over medium-high heat, coating the base well. Fry the pancakes for 4–5 minutes per side until golden brown and crispy.
- Serve hot with sweet or savory dipping sauce of your choice.
Notes
- Use sweet potatoes for a naturally sweeter version.
- Try different cheeses like cheddar, gouda, or pepper jack.
- Add scallions, corn, or kimchi to the potato mixture for extra flavor.
- For dessert, reduce salt and fill with cream cheese and jam.
- Store leftovers in the fridge up to 3 days. Reheat in a skillet, oven, or air fryer for best results (avoid microwaving).
- To freeze, shape pancakes before frying. Cook directly from frozen, adding extra frying time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
