Crispy Cheese Potato Pancake
This crispy potato pancake is filled with rich, melty cheese that stretches with every bite. It’s one of the trendy and most popular drinking foods (Anju) in Korea.
Equipment
- 1 mandline slicer (or use a knife)
- 1 large bowl
- 1 Frying pan
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)
Instructions
- 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?
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.