Crispy Gamjajeon Pancakes with Cheese
Golden, crispy Korean potato pancakes with a cheesy twist—perfect for snacking, brunch, or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Korean
Ingredients
Scale
- 2 medium starchy potatoes (peeled and grated)
- 1 cup mozzarella cheese (grated)
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt (adjust to taste)
- Neutral oil for frying (vegetable or canola oil)
- Optional: Green onions for garnish
- Optional: Sesame seeds for garnish
Instructions
- Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible.
- In a mixing bowl, combine the drained potatoes, grated cheese, egg, flour, and salt. Mix until well combined.
- Heat a non-stick skillet over medium heat and add a generous drizzle of oil.
- Scoop out a portion of the potato mixture and flatten it into a pancake shape in the pan, about ¼-inch thickness.
- Cook each pancake for 3-4 minutes per side, or until golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining mixture, adding more oil to the pan as needed.
- Serve immediately, garnished with green onions or sesame seeds if desired.
Notes
Ensure to wring out all the moisture from the grated potatoes for crispy results. Adjust flour or egg if pancakes aren’t holding together well.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Fat: 10
- Carbohydrates: 25
- Protein: 8
Keywords: crispy potato pancakes, gamjajeon, Korean pancakes, cheesy pancakes, brunch recipe, comfort food