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These Korean-style Potato Cheese Pancakes turn everyday items into a mouthwatering delight that pairs crisp outer edges with melted cheese inside. Every mouthful offers the right mix of sweet meets savory notes, making them a go-to snack or conversation-starting appetizer.
I first tried these at a Korean food truck fair and couldn't wait to make them myself. They've become our family's must-have weekend snack, and everyone jumps in to help put them together.
Important Ingredient Breakdown
- Starchy potatoes: Go for Russet or Yukon Gold types
- Fresh mozzarella: Tiny balls work perfectly
- Condensed milk: Brings a touch of sweetness
- Cornstarch: Makes the texture just right
- Brown sugar: Pairs nicely with the cheese inside
- Quality oil: Needed for that crispy finish
- Sea salt: Cuts through the sweetness
Easy To Follow Cooking Guide
- Potato Preparation:
- Keep skins on for boiling. Cook until soft all through. Drain well. Take skins off while hot. Mash right away. Don't let them cool down.
- Dough Creation:
- Blend potatoes with condensed milk. Throw in sugar and salt. Mix cornstarch bit by bit. Feel if it's right. Tweak as needed.
- Filling Process:
- Split dough into equal parts. Squash into round shapes. Coat cheese with brown sugar. Put it in the middle. Close edges fully. Press down gently. Look for any gaps.
- Cooking Method:
- Get pan nice and hot. Pour enough oil in. Drop pancakes in carefully. Keep an eye on heat. Wait for golden brown color. Only flip once. Put on paper towels after.
- Final Assembly:
- Let them sit briefly. Add any garnish you like. Eat while still warm. Set out some dipping sauces. Sprinkle on optional extras.
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These pancakes have turned into our Sunday tradition. When you pull them apart and see those cheese strings stretch out, everyone smiles, especially my little one who calls them 'magic pancakes.'
Getting That Gooey Middle
To get that perfectly melted middle, you need to close up all the edges and watch your heat. I've learned that keeping the pan at medium-low lets the cheese melt all the way without burning the outside.
Keeping Them Fresh
They taste best right away, but you can mix the dough early and keep it in your fridge with a cover. Just let it warm up before you shape and cook the pancakes.
Ways To Serve Them
We like dipping these in all sorts of things from sweet chili sauce to ketchup or even maple syrup. When I'm having people over, I make tiny ones as finger food.
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These Korean Potato Cheese Pancakes have turned into my go-to comfort dish. The mix of the crunchy outside, chewy middle, and melty cheese center makes something truly amazing that brings everyone running to the kitchen, drawn by the smell and wanting that first amazing bite.
Frequently Asked Questions
- → Why leave the potato skins on while boiling?
- Keeping the skins on during cooking locks in more nutrients and gives the potatoes better flavor.
- → Can I make the dough ahead?
- You can make it early and keep it in the fridge, but let it warm up before you start shaping your pancakes.
- → Why coat the cheese in brown sugar?
- The brown sugar gives you a nice sweet taste that goes really well with the plain potato and cheese flavors.
- → What type of potato works best?
- Go for starchy spuds like Russets to get the texture just right in your pancakes.
- → How do I prevent cheese from leaking?
- Make sure you wrap the potato mix completely around the cheese ball without any gaps or thin spots.