Description
Gamjajeon Potato Cheese Pancakes are crispy Korean-style potato pancakes stuffed with melted mozzarella cheese. These savory and comforting pancakes make an excellent snack, appetizer, or light meal, featuring a perfect balance of crispy edges and gooey cheese inside.
Ingredients
Main Ingredients
- 2 large potatoes, peeled
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons green onions, chopped
- 2 tablespoons vegetable oil
Instructions
- Grate Potatoes: Use a box grater to grate the peeled potatoes finely.
- Remove Excess Moisture: Place the grated potatoes in a bowl and squeeze out as much moisture as possible to ensure crispiness.
- Mix Ingredients: Add flour, salt, black pepper, and chopped green onions to the grated potatoes. Mix thoroughly to combine all ingredients evenly.
- Heat Oil: Heat the vegetable oil in a skillet over medium heat until hot and shimmering.
- Form Pancakes: Scoop a portion of the potato mixture into the skillet and flatten it slightly to form a pancake.
- Add Cheese Filling: Place a generous amount of shredded mozzarella cheese in the center of the pancake, then cover it with another layer of the potato mixture, gently flattening again.
- Cook Pancakes: Cook each side for 3 to 4 minutes until the pancakes turn golden brown and crispy, and the cheese inside is melted.
- Serve: Remove the pancakes from the skillet and serve immediately while hot.
Notes
- Serve with soy sauce or a simple dipping sauce for extra flavor.
- Make sure to squeeze excess water from potatoes for crispier pancakes.
- If mozzarella is unavailable, cheddar cheese is a great substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
