Crispy Cheese Potato Pancake
550kcal
Ingredients
- 4 small potatoes
- 1/2 tsp salt
- 3 tbsp Korean pancake mix (buchim garu)
- 50 g shredded mozzarella cheese
- 5 tbsp cooking oil (or more, as needed)
- 1 tbsp grated parmesan cheese (optional, for garnish)
- 1 pinch dried parsley flakes (optional, for garnish)
Equipment
- 1 mandline slicer (or use a knife)
- 1 large bowl
Method
- Peel the potatoes
- Slice them into very thin strips using a mandoline. If you're using a knife, be sure to cut them as thinly as possible — thin slices are the key to crispiness.
- Soak the sliced potatoes in cold water to remove excess starch. Drain them well and squeeze out any remaining moisture.
- In a mixing bowl, combine the potatoes, salt, and pancake mix. Mix well until evenly coated.
- Heat a frying pan over medium heat and add about 5 tbsp of cooking oil. Add the potato mixture to the pan, spreading it out into a flat pancake shape. Cook until the bottom turns golden brown and crispy, then flip it over.
- Add mozzarella cheese on top of one half of the pancake.
- Fold the pancake in half.
- Transfer to a plate and garnish with Parmesan cheese and parsley flakes if desired.
Cheese Potato Pancake 치즈 감자채전
- Serve hot with your favorite dipping sauce between soy sauce and ketchup.
- Are you Team Soy Sauce or Team Ketchup?
