Fresh Parsley Eggplant Pancakes (Gajijeon)
Vibrant Green & Aromatic Fresh Parsley Eggplant Pancakes: A Unique Recipe!
It’s a fascinating thought that we can enjoy eggplants even in the heart of winter, isn’t it? While it might make one ponder the times we live in, I’m simply delighted that we can savor our favorite eggplants year-round! The eggplant, with its vibrant and beautiful hues that can be even more striking than in summer, is paired with the deep green of fresh parsley to create a pancake that truly brightens up the coldest winter day. The refreshing taste and aroma will make you forget it’s even winter!
Ingredients- 1-2 Eggplants
- 2-3 sprigs Fresh Parsley
- 1 cup Frying Powder (Twigim Garu)
- 1 cup Cold Water (or 1.5 cups, adjust batter consistency)
- Generous amount of Cooking Oil
Cooking Instructions
Step 1
Wash the eggplants thoroughly and remove the stems. Slice them into approximately 0.5cm thick rounds or half-moons, as you prefer. Finely chop the fresh parsley leaves, discarding the stems. If you enjoy a more pronounced parsley flavor, feel free to chop it a bit finer.
Step 2
In a bowl, combine 1 cup of frying powder with 1 cup of cold water. Whisk well until there are no lumps. The batter consistency should be thick enough to coat the eggplant well, not too runny or too stiff. (If it’s too thick, add a little more water; if too thin, add a bit more frying powder.) Stir in the chopped fresh parsley to create the parsley batter.
Step 3
Gently add the sliced eggplants to the parsley batter. Toss carefully to ensure each slice is evenly coated. Be gentle to prevent the eggplant slices from sticking too much to each other.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot enough (a drop of batter should sizzle immediately), place the batter-coated eggplant slices onto the pan, one by one. For an extra touch of flavor and visual appeal, spoon a little extra parsley from the batter onto each eggplant slice.
Step 5
Pan-fry the eggplant pancakes, flipping them over, until they are golden brown and crispy on both sides. Cook over medium-low heat to ensure the eggplants cook through and the batter becomes delightfully crispy. Add more oil as needed during cooking.
Step 6
Once cooked, transfer the eggplant pancakes to a paper towel-lined plate to drain any excess oil. These are best enjoyed warm, dipped in a simple soy sauce dipping sauce. The sauce can be made by mixing 2 tablespoons of soy sauce, 1 tablespoon of water, and 1 tablespoon of vinegar. The combination of sweet eggplant, fragrant parsley, and crispy batter is truly delicious!
