Cheesy Korean Potato Pancakes
Servings: 2
Ingredients
- 1 Russet Potato (approx. 400 g)
- 1 tsp Salt
- 1/2 tsp Sugar (optional)
- 3 tbsp Corn Starch
- Neutral Oil (for frying)
- 1/8 c Shredded Fresh Mozzarella (for stuffing)
Instructions
- Wash your russet potato and poke holes in it with a fork for ventilation. Microwave for 6 minutes approximately.
- Peel your russet potato and mash it. Mix in sugar, salt, and corn starch. Knead until everything is combined into a soft "dough."
- Split "dough" into 3. Roll each into a ball and flatten out into a pancake shape. Create a well in the center. Stuff with fresh motz. Roll the dough into a ball again and flatten out gently into a thick pancake shape.
- Fry in a neutral oil until golden brown.
Notes
Just like salted fries, these cheesy Korean potato pancakes don't need anything but salt to taste amazing. But if you want a little seasoning, you can coat them in some old bay!
