Cheese Potato Pancakes Recipe | Korean Street Food
Cheese potato pancakes!
This is a really easy recipe using ingredients you likely have at home already! The mozzarella can be easily substituted for your favorite cheese - cheddar is a great option.
— I recommend using a scale to measure the ingredients for best results
1 russet potato (400g)
1 tbsp sugar (9g)
1/4 cup cornstarch (34g)
Mozzarella cheese (10g each)
Salt for boiling the water
Plenty of oil for high heat cooking
Peel and dice your potato into small, even cubes. Boil in heavily salted water for about 12 minutes until soft and easily pierced with a fork. Drain the water when done and let it sit back in the pot for about 30 seconds to remove excess water. Add salt to potatoes if your water was not salted enough.
Add the cornstarch and sugar, then mash and mix well until combined. Separate into 5 pieces (80g each), roll into a ball, flatten it, add your cheese, then repeat the process.
Pan fry on medium high heat with enough oil to cover the pan entirely. It should cook for 4 to 5 minutes on each side until golden brown.
Serve with your favorite sauce & enjoy!
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Latkes | Basics with Babish
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Latkes (aka potato pancakes) are an easy thing to make at home that you can use as a blank canvas for all of your favorite toppings.
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Potato Pancakes
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My childhood on a plate. I used to eat these all the time growing up.
Start with 4 large russet potatoes. I got everything from my local @marianosmarket Peal them and then grate them using a box grater. Let that sit for 5-10 minutes to allow the extra water to pool up on top. Remove it with a paper towel.
Add 2 eggs, 1 tbsp AP flour, 2 tbsp sour cream, a big pinch of salt, pepper and a small diced onion. Mix it all together.
Get your pan nice and hot with some olive oil. Drop in your batter and cook for 4-5 minutes per side, until golden brown. Flip and repeat.
You get a crispy exterior and a super soft and delicious inside. These are amazing on their own or you can top with gravy, meat, pretty much anything. Give em a try and let me know what you think. #grillinwithdad #polishfood #pancakes #potatopancakes #delicious #feedfeed #tasty #blessed #eeeeeats #nomnom #instagood #recipe #homecooking #cheatmeal
Rösti — Swiss potato cake (eight techniques tested)
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***RECIPE***
potatoes (1/2 lb, 227g per person, I like Yukon Golds)
fat/oil (I like clarified butter)
salt
Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes.
Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes.
Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.
The Crunchiest Homemade Latkes (3 Ways)
Everybody wants french fries, potato chips, and tater tots but is forgetting one of the biggest contenders, latkes. Yes, it's simple but more importantly, latkes are the easiest potato recipe aside from mashed potatoes out there. Let me show you guys how versatile these really are with 3 diverse versions.
Recipe:
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Vitamix Blender:
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Simple potato pancake (Gamjajeon: 감자전)
Today I'm going to show you an easy way to make a delicious potato pancake, called gamjajeon (감자전) in Korean. Everybody can cook this! If you've been watching my videos but never made anything, now's your chance! Get a potato and make a pancake!
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