Classic Korean Hotteok Potato Cheese Pancakes
Delicious Korean hotteok potato cheese pancakes, crispy on the outside with gooey melted cheese inside. Perfect as a snack or appetizer.
Equipment
- Pot
- Large bowl
- Potato masher
- Measuring cups
- Measuring spoons
- Non-stick skillet
- Spatula
- Paper towels
Ingredients
Pancakes
- 1.5 lbs Potatoes Yukon Gold or Russet potatoes
- 1/2 cup All-purpose flour
- 2 tablespoons Cornstarch or potato starch
- 1/4 cup Water
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder or minced garlic optional
- 1 cup Mozzarella cheese shredded, or preferred melting cheese
- Vegetable oil For frying
Instructions
Pancakes
- Peel and cube potatoes, then boil them in salted water for 15-20 minutes until tender.
- Drain the cooked potatoes thoroughly, then mash them until smooth, ensuring no large lumps remain.
- Combine mashed potatoes with flour, cornstarch, water, salt, pepper, and garlic powder, mixing until a cohesive, slightly sticky dough forms.
- Divide the dough into 8-10 portions, flatten each in your palm, and stuff with 1-2 tablespoons of shredded cheese.
- Seal the edges to form a pancake and repeat with remaining portions.
- Heat 2-3 tablespoons of vegetable oil in a non-stick skillet over medium heat.
- Place pancakes in the skillet without overcrowding, cook 4-6 minutes per side until golden brown and crispy, with melted cheese.
- Transfer cooked pancakes to paper towels to drain excess oil, then serve immediately for the best cheese pull.
Notes
For extra flavor, consider adding a pinch of smoked paprika to the potato mixture. These pancakes are best served fresh, but leftovers can be reheated in a dry skillet for a few minutes until warmed through and crispy again.