Cheesy Kimchi Potato Pancakes
Make these cheesy kimchi potato pancakes if you have a ton of sour kimchi. The potato and cheese will add a mellowness to the pancakes and neutralize the sourness of kimchi.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium yukon potatoes or 1 russet potato (peeled and shredded)
- 1 1/2 cup sour kimchi (chopped )
- 1/2 cup green onion (chopped )
- 1 cup all-purpose flour
- 1/2 cup plain breadcrumbs
- 2-3 tbsp kimchi juice
- 1 egg
- 4-6 tbsp water (or more if needed)
- 1 cup shredded Mozzarella or provolone cheese
- 4 tbsp cookie oil
- sour cream for topping (optional)
Instructions
- 1
Squeeze out the shredded potato with your hands to remove the moisture as much as you can. Place the potatoes in a mixing bowl, add the kimchi, green onion, flour, breadcrumbs, kimchi juice, egg, water, and cheese. Mix well with a spoon. Add more water if the better seems to stiff. You will want the batter to be a little dense, not too loose.
- 2
Heat oil in a heavy bottom skillet over medium heat. Drop a heaping tablespoonful of batter on the skillet and spread out thinly. Pan-fry for 2-3 minutes each side or until the edges turn brown and crisp. Adjust the heat level to not to burn the pancakes.
- 3
Transfer the pancakes on the leash rack to keep them crisp. Serve them hot with a dollop of sour cream