Crispy NAE-I Fritters: A Spring Delicacy Even Kids Love
Make NAE-I Fritters, a Delightful Spring Vegetable Dish Loved by Children
Spring vegetables are starting to appear! Today, we’re making delicious NAE-I fritters with fragrant NAE-I. While adults will surely enjoy this, children absolutely love it too. Its earthy aroma and delicate, crispy texture make it a perfect springtime treat.
Ingredients
- 1 handful NAE-I (about 50-70g)
- 3 Tbsp all-purpose flour for batter
- 3 Tbsp potato starch for batter
Cooking Instructions
Step 1
Prepare the NAE-I by first removing any cotyledons or wilted leaves. Rinse the NAE-I gently multiple times under running water to thoroughly clean it, ensuring no dirt remains. Pay special attention to cleaning the roots, as they often hold soil. For fritters, using NAE-I with slightly thicker roots will yield a stronger aroma and more satisfying texture.
Step 2
To create a perfectly crispy batter, combine the all-purpose flour and potato starch in a bowl. Gradually add ice-cold water or very cold water, mixing until you achieve a thin batter consistency. The batter should flow smoothly from a chopstick when lifted; if it’s too thick, the fritters might turn out greasy. Using cold water is key to achieving extra crispiness.
Step 3
Gently coat the cleaned and drained NAE-I with the prepared batter. Ensure each piece is lightly and evenly covered.
Step 4
Heat a generous amount of cooking oil in a deep pan to about 170-180°C (338-356°F). Carefully add the battered NAE-I pieces one by one into the hot oil. To test the oil temperature, drop a bit of batter into the oil; it should sizzle and float to the surface immediately.
Step 5
Fry the NAE-I fritters, turning them occasionally, until they are golden brown and crispy on all sides. This usually takes about 2-3 minutes. Avoid overcooking, as they can burn. Once fried, transfer the fritters to a paper towel-lined plate to drain any excess oil, which will help maintain their crispiness.
