Description
Korean Potato and Cheese Pancakes, also known as Gamjajeon, are crispy, golden-brown pancakes made from grated potatoes mixed with melty mozzarella cheese, green onions, and a few simple seasonings. These savory pancakes are pan-fried to perfection, offering a delightful combination of chewy and crispy textures. They make a delicious appetizer, snack, or side dish, enhanced by optional soy sauce dipping and sesame seed garnish.
Ingredients
Scale
Main Ingredients
- 3 medium potatoes, peeled and grated
- 1/2 cup shredded mozzarella cheese (or your favorite melting cheese)
- 1/4 cup green onions, chopped
- 1/4 cup flour (or potato flour for a gluten-free version)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Cooking
- 1 tablespoon vegetable oil (for frying)
- 1 tablespoon sesame oil (optional, for extra flavor)
For Serving
- 1 tablespoon soy sauce (for dipping, optional)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
- Grate and Drain Potatoes: Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean towel or cheesecloth and squeeze out excess moisture to ensure the pancakes become crispy when cooked.
- Prepare the Batter: In a large bowl, combine the drained grated potatoes, shredded mozzarella cheese, chopped green onions, flour, egg, salt, and pepper. Mix thoroughly to form a thick, cohesive batter.
- Heat the Oil: Warm the vegetable oil and sesame oil (if using) in a frying pan over medium heat to prepare for frying the pancakes.
- Form and Fry Pancakes: Scoop spoonfuls of the potato mixture and shape each into a small patty. Place the patties into the hot pan, flatten gently with a spatula, and fry for about 3-4 minutes on each side until the pancakes are golden brown and crispy. Cook in batches, adding more oil as needed.
- Serve Hot: Once cooked, serve the pancakes hot with optional soy sauce for dipping and a sprinkle of sesame seeds as garnish for extra flavor and texture.
Notes
- Squeezing out the excess moisture from the grated potatoes is key to achieving crispy pancakes.
- You can substitute mozzarella with any melting cheese of your preference.
- For a gluten-free version, use potato flour instead of regular flour.
- Sesame oil adds an authentic Korean flavor but is optional.
- Carry out frying on medium heat to ensure cooked through and a golden crust without burning.
- Serve immediately for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 12-16 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
