Description
Korean Potato and Cheese Pancakes, known as Gamjajeon, are crispy and savory pancakes made with grated potatoes, melted mozzarella cheese, and green onions. These golden-brown pancakes are pan-fried to perfection, offering a delightful combination of creamy cheese and crispy potato texture. They are perfect as a snack or side dish, served with a soy sauce dipping option and garnished with sesame seeds for extra flavor.
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 (Optional)
- 1 tablespoon soy sauce (for dipping)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the potatoes: Grate the potatoes using a box grater or food processor. Once grated, place them in a clean towel or cheesecloth and firmly squeeze out the excess moisture to ensure the pancakes will be crisp when cooked.
- Mix the ingredients: In a large bowl, combine the grated potatoes, shredded mozzarella cheese, chopped green onions, flour, egg, salt, and pepper. Mix thoroughly to form a thick, cohesive batter.
- Heat the pan and oils: Place a frying pan on medium heat and add the vegetable oil along with sesame oil if using, allowing the oils to heat up evenly.
- Form and fry the pancakes: Scoop a spoonful of the potato mixture and gently shape it into a small patty. Place the patty in the hot pan and lightly press it flat using a spatula.
- Cook until golden and crispy: Fry each pancake for about 3-4 minutes per side until they turn golden brown and have a crispy exterior. Cook the pancakes in batches, adding more oil as necessary to prevent sticking.
- Serve: Once all pancakes are cooked, serve them hot, optionally drizzled with soy sauce and sprinkled with sesame seeds for added flavor and presentation.
Notes
- Squeezing out excess moisture from the potatoes is crucial to achieving crispy pancakes.
- You can substitute flour with potato flour to make this recipe gluten-free.
- Adding sesame oil enhances the flavor but is optional.
- Serve the pancakes immediately for best texture.
- Leftover pancakes can be reheated in a skillet to restore crispiness.
