Korean Cheesy Potato Pancake - Hotteok
Fluffy Potatoes stuffed with Mozzarella Cheese, fried till crispy, and the stuffed cheese is gooey. I KNOW that this description got you drolling too! Welcome to Day 11 of Cooking 15 Street Foods for 15 Days, and today we are making Korean Cheesy Potato Pancake - Hotteok that only requires FOUR simple ingredients! Who doesn’t love potatoes and cheese? When combined and pan-fried till golden brown, these Cheesy Potato Pancakes are irresistible! These pancakes are vegetarian-friendly, and anyone at any age will love them! If you are lactose or dairy-free, you can also use vegan cheese as well.
Ingredients
- 400 g Potatoes
- 6 tbsp Rice Flour
- 2 tbsp Sugar
- 1 cup Mozzarella Cheese Cubes
- Garlic Salt (optional)
Instructions
- 1
Peel the potatoes and slice them into 1-inch slices. Place the Potato in a SHALLOW bowl and steam it for 20 minutes or until soft
- 2
Smash the potatoes until smooth; if you like a little bit of texture, you can smash till 90% smooth.
- 3
Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- 4
Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrapping it up. Once it is closed, roll until it forms back into a ball
- 5
In a pan, add in oil (enough of the potato is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add in the potato and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
Cook it from the original
This recipe comes from tiffycooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on tiffycooks.com