Fluffy potato stuffed with mozzarella cheese, crispy on the outside and tender on the inside with a molten cheese center will get you DROOLING!
Prep Time5mins
Cook Time30mins
Course: Side Dish, Snack
Cuisine: Asian, Korean, Street Food
Keyword: Cheese, Easy, Korean, Potato, Snacks, Street Food
Servings: 10pieces
Ingredients
2Russet Potato(400-450g total)
6tbsprice flour
100gmozzarella cheese
1tspsaltor with 2 tbsp sugar
Oil for frying
Instructions
First, remove skin of potatoes. I used only 2 Russet potatoes (about 420g) after cutting. Cut potatoes into half lengthwise then slice into thin disks. This will make it cook faster. Place them onto a heatproof shallow bowl and over a steamer. Steam for 15-20 minutes.
Check to see if potatoes are soft. Use a fork or chopstick to poke on the potatoes once they are done. It should fall apart easily.
Cut Mozzarella cheese. If using a block cheese, cut them into 1cm cubes and you will need about 4 cubes per pancake.
Smash potato while still hot. Once potatoes are done, remove from the pan. Smash it using a fork or spatula till it's smooth.
Add in rice flour and salt or sugar. Mash and mix everything till it combines. It should come together (around 5-10 minutes)
Divide potato into 10 portions (about 45-50g per portion). Roll into a ball, form a dent in the middle with your thumb, making it like a fat "U" shape. Add cubed cheese and press in while keeping its shape. Wrap the potato back into a ball and lightly press flat
Heat oil on a shallow pan, enough oil to cover 1/4 the base of the pancake. Use a wooden chopstick to test if oil is hot by lightly pressing onto the pan. There will be small bubbles at sides of the wooden chopstick. Fry the pancakes, do not overcrowd them. Lightly press them if you want it flatter.
Fry on each side for about 2-4 minutes or until golden brown. Do not press to hard or the cheese may ooze out.
Notes
Be sure to slice potato thinly and steam on a shallow bowl. Boiling the potatoes create too much moisture in the potato making it more mushy
Mash potatoes when it is hot so it mixes well with the rice flour easier.