Fragrant Field Chive Pancake with Cornstarch
Fresh Field Chives Pancake: Soft, Savory, and Made with Cornstarch
I made a field chive pancake using the seasonal chives that are in season right now! If you make the pancake with starch instead of batter mix, you can enjoy the chives without the heaviness of flour, with a texture that fully captures the chives’ essence. They have a great aroma and a soft texture. It’s especially more savory when cooked with perilla oil instead of vegetable oil.
Ingredients
- 350g Field Chives
- 200g Cornstarch (or Potato Starch)
- Perilla Oil (or Vegetable Oil) for frying
Cooking Instructions
Step 1
Prepare the fresh field chives. Since they might have soil on them, wash them thoroughly under running water, including the roots. Remove any wilted leaves or blemishes.
Step 2
Cut the thoroughly washed chives into bite-sized pieces, about 3-4 cm long. Place the cut chives into a large bowl. Add 200g of cornstarch and gently mix to coat the chives evenly, creating a batter. Ensure the starch coats each strand of chive. (The amount of starch can be adjusted slightly depending on the moisture content of the chives.)
Step 3
Heat a pan over medium-low heat and add a generous amount of perilla oil. Spread the chive mixture thinly onto the heated pan. Cook until golden brown and crispy on both sides, about 3-5 minutes per side. Be careful not to burn it by adjusting the heat as needed. Once both sides are nicely browned, your delicious chive pancake is ready to serve.
