Description
Gamjajeon Potato Cheese Pancakes are crispy Korean-style potato pancakes filled with melted mozzarella cheese. These savory, comforting pancakes are perfect as a snack, appetizer, or light meal, featuring a golden-brown crust with a gooey cheesy center.
Ingredients
Potato Mixture
- 2 large potatoes, peeled
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons green onions, chopped
Cheese
- 1/2 cup shredded mozzarella cheese
Cooking
- 2 tablespoons vegetable oil
Instructions
- Prepare the Potatoes: Grate the peeled potatoes using a box grater into a large bowl. Then, squeeze out as much excess moisture as possible from the grated potatoes to ensure crispiness.
- Mix Ingredients: Add the all-purpose flour, salt, black pepper, and chopped green onions to the grated potatoes. Mix thoroughly to create a consistent batter.
- Heat the Pan: Place a skillet on medium heat and add the vegetable oil, allowing it to warm up evenly.
- Form the Pancakes: Scoop a portion of the potato mixture into the skillet and flatten it slightly into a round pancake shape. Add a generous amount of shredded mozzarella cheese in the center, then cover the cheese by placing more potato mixture on top, pressing gently to seal.
- Cook the Pancakes: Cook the formed pancakes for 3–4 minutes on each side until they develop a golden-brown, crispy exterior and the cheese inside melts perfectly.
- Serve: Remove the pancakes from the skillet and serve immediately while hot and crispy.
Notes
- Serve with soy sauce or a simple dipping sauce for added flavor.
- Ensure to squeeze out excess water from the grated potatoes to make the pancakes crispier.
- If mozzarella cheese is unavailable, cheddar cheese is a good substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
