Crispy Lotus Root Pancakes (Yeongeun Jeon)
Discover the Irresistible Crunch of Lotus Root Pancakes
A delightful side dish perfect for any meal, these lotus root pancakes are also an excellent choice for festive occasions like Chuseok. Experience the unique crispiness and subtle sweetness of lotus root in this savory Korean pancake.
Lotus Root Pancake Ingredients- 1 whole lotus root (choose firm, fresh ones)
- 1 Tbsp all-purpose flour (helps the batter adhere)
- Brown rice oil (for frying; has a high smoke point)
Crispy Batter- 1 part tempura flour (e.g., 1 cup)
- 1-2 tsp roasted soybean powder (for a nutty flavor)
- 1.2 parts ice water (e.g., 1.2 cups; cold water makes the batter crispier)
- 1 part tempura flour (e.g., 1 cup)
- 1-2 tsp roasted soybean powder (for a nutty flavor)
- 1.2 parts ice water (e.g., 1.2 cups; cold water makes the batter crispier)
Cooking Instructions
Step 1
Thoroughly wash the lotus root, then peel the skin using a peeler or knife. Slice the root into thick pieces, about 0.5 cm thick. Soak the sliced lotus root in water for a short while to remove excess starch; this prevents browning and results in a cleaner taste.
Step 2
Drain the lotus root slices well and place them in a bowl. Sprinkle with 1 tablespoon of all-purpose flour and toss to coat evenly. This flour coating acts as a base for the batter, ensuring it sticks well to the lotus root and doesn’t peel off during cooking.
Step 3
Let’s make the crispy batter! In a bowl, combine the tempura flour and roasted soybean powder. Gradually pour in the ice water, stirring lightly with chopsticks until just combined. Avoid overmixing or kneading, as this can develop gluten and make the batter tough. The key is a light, airy batter.
Step 4
For added flavor and color, you can finely chop some chives or carrots and mix them into the batter. In this recipe, we’ve added finely minced chives for a fresh aroma and vibrant green speckles.
Step 5
Dip the flour-coated lotus root slices into the batter, ensuring they are fully coated. Heat a generous amount of brown rice oil in a pan over medium heat. Once the oil is hot enough (a drop of batter should sizzle and float immediately), carefully place the battered lotus root slices into the pan.
Step 6
Reduce the heat to medium-low. Cook until the underside of the lotus root is golden brown and crisp, then flip and cook the other side until equally golden and crispy. To ensure maximum crispiness, you can gently press the pancakes with a paper towel to absorb excess oil while they cook. Enjoy these delicious lotus root pancakes while they are warm!
