Crispy and Tender Eggplant Fritters (Baek Jong-won Style)
Baek Jong-won’s Chinese-Style Eggplant Fritters Recipe: The Complete Guide
Learn how to make delicious, crispy on the outside and tender on the inside Chinese-style eggplant fritters at home with this detailed recipe, as featured on a popular Korean cooking show by Chef Baek Jong-won. Perfect for any occasion!
Fritter Ingredients
- 2 eggplants (medium-sized)
- 1 paper cup ground pork
- 1 paper cup finely chopped green onions
- 1/2 paper cup chopped chives (optional, can add more to taste)
- 1/4 teaspoon minced ginger
- 1/2 tablespoon salt
- 1/2 paper cup sesame oil
- A pinch of black pepper
- Plenty of cooking oil (for deep-frying)
Batter
- 1 paper cup frying mix (tempura flour)
- 1 paper cup cold water
- 1 paper cup frying mix (tempura flour)
- 1 paper cup cold water
Cooking Instructions
Step 1
First, prepare the filling for the eggplant fritters. In a bowl, add 1 paper cup of ground pork.
Step 2
Add 1 paper cup of finely chopped green onions to the pork. The fresh aroma of green onions will complement the pork, enhancing the overall flavor.
Step 3
Incorporate 1/2 paper cup of chopped chives. Chives add a wonderful fragrance, and you can increase the amount if you like the flavor. Adjust to your preference.
Step 4
Season the mixture with 1/4 teaspoon of minced ginger for aroma and 1/2 tablespoon of salt to remove any porky smell. Mix thoroughly.
Step 5
Now, add the frying mix, black pepper, and 1/2 paper cup of sesame oil. Knead the mixture well until it becomes sticky and cohesive. This stickiness will help the filling stay in place during frying and maintain its shape.
Step 6
Proper preparation of the eggplant is key before coating it. Do not cut off the bottom part of the eggplant. Instead, make cuts about the thickness of disposable chopsticks on the sides, ensuring the bottom remains connected. This technique makes it easier to stuff the filling and keeps the fritters looking attractive when fried. Placing chopsticks on either side of the eggplant while cutting helps achieve uniform slices.
Step 7
With the bottom still connected, separate the sliced eggplant into pairs (two slices each) and generously stuff the prepared filling into the cut sections. Pack it in well, similar to how you would fill dumplings. Once all eggplants are stuffed, the basic preparation is complete.
Step 8
Now, let’s make the batter. Mix 1 paper cup of frying mix with 1 paper cup of cold water in a 1:1 ratio. Avoid overmixing; a slightly lumpy batter with a few visible dry spots will yield a crispier fritter.
Step 9
Heat a generous amount of cooking oil in a deep pan or pot. The oil should be hot enough for a drop of batter to sizzle and float immediately. Aim for a temperature of around 170-180°C (338-356°F).
Step 10
Coat the stuffed eggplant slices evenly with the prepared batter. Carefully lower the battered eggplant into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fritters. Fry in batches if necessary.
Step 11
Once the eggplant fritters are golden brown and crispy, remove them from the oil and drain on paper towels to absorb excess oil.
Step 12
While delicious on their own, these warm, crispy eggplant fritters are even better served with a simple dipping sauce made from soy sauce, vinegar, and chili powder. Don’t miss out on tasting these perfectly fried fritters!
Step 13
Enjoy your meal! 🙂
