Classic Korean Hotteok Potato Cheese Pancakes
These savory Korean Hotteok Potato Cheese Pancakes are a delightful and comforting snack or side dish, featuring a crispy exterior and a gooey, cheesy interior.
Equipment
- Pot
- Large bowl
- Potato masher
- Non-stick skillet
- Spatula
- Paper towels
Ingredients
Pancake Ingredients
- 2 _ large potatoes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch (or potato starch)
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)
- 2 tablespoons finely chopped green onions (for garnish, optional)
- Cooking oil (vegetable, canola, or a light olive oil) for frying
Instructions
Preparation
- Wash, peel, and cube the potatoes; then boil them in salted water until fork-tender (about 10-15 minutes).
- Drain the boiled potatoes and mash them smoothly in a large bowl, leaving some small lumps if desired.
Making the Dough and Pancakes
- Add flour, cornstarch, milk, salt, and pepper to the mashed potatoes and mix until a soft, pliable dough forms.
- Divide the dough into 8-10 portions, flatten each, place cheese in the center, seal into a ball, and then flatten into a 1/2-inch thick pancake.
Cooking and Serving
- Heat about 2 tablespoons of cooking oil in a non-stick skillet over medium heat.
- Pan-fry the pancakes for 3-5 minutes per side until golden brown and crispy, with melted cheese inside.
- Transfer cooked pancakes to paper towels to drain excess oil, garnish with green onions if desired, and serve immediately.
Notes
For best results, make sure the potatoes are thoroughly drained before mashing to avoid a watery dough. Adjust the amount of flour or cornstarch slightly if your dough is too sticky or too dry. These pancakes are best served hot and fresh.