Crispy and Savory Pan-Fried Lotus Root
How to Make Delicious Pan-Fried Lotus Root (Lotus Root Jeon Recipe)
Today, we’re making a special and delicious ‘Lotus Root Jeon’ using nutritious lotus root. If you usually think of braised lotus root as a side dish, now you can enjoy the original flavor of lotus root with this savory and mild pan-fried version! Lotus root is rich in Vitamin C, making it excellent for fatigue recovery and boosting immunity. I’ll guide you step-by-step through this easy-to-make, delicious lotus root jeon recipe using this healthy ingredient. Crispy on the outside and tender on the inside, lotus root jeon is as satisfying as potato jeon, with its own inherent savory taste, and it’s perfect as a side dish for rice or a snack with makgeolli!
Lotus Root Jeon Ingredients- 300g Lotus Root
- 1 Tbsp Vinegar (for blanching)
- 1 cup Pancake Mix (approx. 100g)
- 2-3 Eggs
- 2 pinches Salt
- Generous amount of Cooking Oil (for frying)
Cooking Instructions
Step 1
If you’re using fresh lotus root with soil, first wash it thoroughly under running water using a brush to remove all dirt. Nowadays, pre-prepared lotus root is also widely available, so feel free to use convenient products.
Step 2
Peel the lotus root using a vegetable peeler and then slice it into round pieces about 0.5cm thick. I sliced it all at once as I was also making braised lotus root, but if you’re only making jeon, one medium-sized lotus root is a good amount.
Step 3
In a pot, add enough water to cover the lotus root and 1 tablespoon of vinegar. Once the water boils, add the sliced lotus root and blanch. Blanching lotus root in vinegar water helps prevent browning and removes its astringent taste. You can also adjust the texture by controlling the blanching time. Blanching for about 5 minutes will result in a crisp texture, while blanching for about 10 minutes will yield a chewier texture. After blanching, rinse under cold water to cool it down, then lightly pat dry with paper towels.
Step 4
My easy and quick tip for coating the lotus root with pancake mix! It’s using a zip-top bag. Pour 1 cup of pancake mix into a large zip-top bag and add the drained lotus root.
Step 5
Hold the bag’s opening tightly and shake it several times. As you can see, the pancake mix evenly coats all the lotus root slices with a thin layer. This step makes the jeon extra crispy.
Step 6
Now it’s time to give the lotus root a moist egg coating. Crack 2-3 eggs into a bowl, add 2 pinches of salt, and whisk well. (If you don’t have much lotus root, 2 eggs should be sufficient.) Dip the pancake-coated lotus root slices into the egg wash, ensuring both sides are thoroughly coated.
Step 7
Heat a generous amount of cooking oil in a pan. Place the egg-coated lotus root slices in the pan, arranging them nicely. Pan-fry until golden brown on both sides, and your delicious lotus root jeon is ready. If you prefer a chewier texture, try cooking it over medium-low heat for a bit longer. Lotus root jeon is easy to handle as it doesn’t crumble easily, making it a jeon that anyone can successfully make. It’s perfect as a snack, a side dish for rice, or even for special occasions like holidays. For a more visually appealing presentation, you can add finely chopped red or green chili peppers as a garnish while frying. When cooked until tender, it has a mild and savory flavor similar to potato jeon, so even those who don’t usually eat lotus root will fall in love with its charm through this recipe. Make this nutritious and delicious lotus root jeon easily and simply, and enjoy it!
