Cheese Potato Pancakes Recipe
Cheese Potato Pancakes Recipe is a easy Korean‑Inspired Fusion recipe that serves 4. 190 calories per serving. Recipe by jasmineandtea on YouTube.
Prep: 22 min | Cook: 16 min | Total: 48 min
Cost: $2.78 total, $0.70 per serving
Ingredients
- 2 medium Potato (peeled and chopped into even 1‑inch pieces)
- 4 cups Water (for boiling potatoes)
- 1 teaspoon Salt (for seasoning the boiling water)
- 1 teaspoon Granulated Sugar (adds a subtle sweetness to the dough)
- 2 tablespoons Corn Starch (helps bind the potato mixture)
- 1 cup Mozzarella Cheese (shredded)
- 2 tablespoons Vegetable Oil (for a thin coating before frying)
Instructions
Prepare Potatoes
Peel the potatoes and chop them into even 1‑inch cubes.
Time: PT5M
Boil Potatoes
Place 4 cups water in a pot, add 1 tsp salt, bring to a boil, then add the potato pieces. Cook until fork‑tender, about 8‑10 minutes.
Time: PT10M
Temperature: 100°C
Mash and Mix
Drain the potatoes, return to the pot or a mixing bowl, and mash lightly. Add 1 tsp sugar and 2 tbsp corn starch, mixing until a smooth, non‑sticky dough forms.
Time: PT5M
Form First Pancake Base
Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten into a ½‑inch thick round using your hands or a rolling pin.
Time: PT5M
Add Cheese Filling
Place about ¼ cup shredded mozzarella in the center of each flattened disc. Fold the edges over to encase the cheese, reshape into a ball, and gently flatten again to a pancake about ½‑inch thick.
Time: PT5M
Prepare for Frying
Lightly brush or drizzle each pancake with a thin layer of vegetable oil on both sides.
Time: PT2M
Fry Pancakes
Heat the skillet over medium‑high heat (about 180°C). Add a little oil, place the pancakes in the pan, and fry 2‑3 minutes per side until golden brown and the cheese is melted.
Time: PT6M
Temperature: 180°C
Serve
Transfer the pancakes to a plate, let rest for 1 minute, then serve hot. Optional: dip in soy sauce or a mild chili sauce.
Time: PT2M
Nutrition Facts
- Calories
- 190
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 7 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk
Ingredient Substitutions
- Instead of Potato: Sweet potato
- Instead of Salt: Sea salt
- Instead of Granulated Sugar: Honey (reduce amount)
- Instead of Corn Starch: All‑purpose flour (less ideal)
- Instead of Mozzarella Cheese: Cheddar, Provolone
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Pot
- Colander
- Mixing Bowl
- Grater
- Spatula
- Skillet
- Knife
- Cutting Board
- Plate (optional)
Critical Steps — Do Not Skip
- Boil potatoes until soft
- Mix corn starch to bind the dough
- Seal cheese inside the pancake to prevent leakage
- Fry until golden brown and cheese is fully melted
Chef Tips from the Video
- Use cold water to rinse the mashed potatoes briefly; this removes excess starch and yields a firmer dough.
- For extra flavor, add a pinch of black pepper or chopped chives to the potato mixture.
Troubleshooting
Pancake cracks open and cheese leaks during frying.
Make sure the dough is well‑bound with corn starch and that the edges are fully sealed before the second flattening.
Pancake is soggy and does not crisp.
Pat the mashed potato mixture dry with a paper towel before adding corn starch, and ensure the skillet is hot enough (≈180°C) before adding the pancakes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat in a skillet to retain crispness.
Freezer: Not recommended; cheese may separate and texture changes.
Room temperature: Best eaten hot; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Boil and mash the potatoes a day ahead; keep the dough covered in the refrigerator.
- Shred mozzarella and store in a sealed bag for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of potato cheese pancakes in Korean‑inspired street food?
Potato‑based jeon (pancakes) are a popular Korean street‑food staple, traditionally made with vegetables or seafood. Modern fusion versions replace the usual fillings with cheese, reflecting global influences while keeping the familiar crispy texture.
What are the traditional regional variations of cheese‑filled potato pancakes in Korean cuisine?
In Korea, jeon are often made with kimchi, scallions, or seafood. Some regions experiment with cheese, especially in urban areas where mozzarella and cheddar are readily available, creating a milder, melt‑in‑the‑middle version.
How is potato cheese pancake traditionally served in Korean street markets?
They are usually served hot, cut into bite‑size wedges, and accompanied by a soy‑based dipping sauce or a simple gochujang (red pepper paste) mixed with vinegar and sugar.
What occasions or celebrations feature potato cheese pancakes in Korean‑inspired cuisine?
These pancakes are popular as a snack during festivals, market days, and casual gatherings. They are also a common side dish for Korean barbecues (gogi‑gui) where diners enjoy a variety of small, fried bites.
What other Korean dishes pair well with potato cheese pancakes?
They pair nicely with kimchi, pickled radish, and a light soy‑vinegar dipping sauce. A bowl of mild miso soup or a simple cucumber salad balances the richness of the cheese.
What makes potato cheese pancakes special or unique in Korean‑inspired cuisine?
The combination of starchy potato base and stretchy mozzarella creates a comforting texture that differs from traditional vegetable‑only jeon. The cheese adds a creamy surprise that appeals to both Korean and international palates.
What are the most common mistakes to avoid when making potato cheese pancakes?
Common errors include over‑mixing the potato dough, which makes it gummy, and not sealing the cheese tightly, causing it to ooze out during frying. Also, frying at too low a temperature results in soggy pancakes.
Why does this potato cheese pancake recipe use corn starch instead of flour as a binder?
Corn starch provides a lighter, crispier crust without adding extra gluten, which can make the pancake dense. It also helps achieve a smooth dough that holds the cheese filling well.
Can I make potato cheese pancakes ahead of time and how should I store them?
Yes, you can prepare the potato dough and keep it refrigerated for up to 24 hours. Store the formed, uncooked pancakes on a parchment‑lined tray, cover, and refrigerate. Fry them when ready.
What does the YouTube channel jasmineandtea specialize in?
The YouTube channel jasmineandtea focuses on simple, home‑cooked Asian‑inspired dishes, often blending traditional flavors with modern twists, and provides clear step‑by‑step tutorials for everyday cooks.
How does the YouTube channel jasmineandtea's approach to Korean‑inspired cooking differ from other Korean cooking channels?
jasmineandtea emphasizes quick, ingredient‑light recipes that use readily available pantry items, whereas many Korean channels focus on authentic techniques and specialty ingredients. This channel aims for accessibility without sacrificing flavor.
Last updated: August 28, 2026
