Korean Cheesy Potato Pancake - Hotteok
By Tiffy Cooks
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
- 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
- Smash the potatoes until smooth; if you like a little bit of texture, you can smash till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- 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
- 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.
Video
Notes
- The general rule is for every 100g of Potato; you want to add 1.5 tbsp of Rice Flour.
- To ensure that the potato isn’t overly mushy, I recommend steaming the potato rather than boiling it.
Nutrition
Calories: 90kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 73mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 77IUVitamin C: 8mgCalcium: 62mgIron: 0.4mg
