Three-Color Lotus Root Pancakes: A Visually Stunning Holiday Delicacy
Appetizer for Guests, Holiday Food, Special Occasions, Lotus Root Fritters, Types of Jeon, Gardenia Water, Chive Water, Three-Color Jeon
These Lotus Root Pancakes are made with thinly pan-fried jeon dough layered with tender lotus root. The subtle aroma of gardenia and refreshing scent of chives add depth of flavor, making them a visually delightful and representative festive pancake dish.
Main Ingredients- 1 Lotus root
- 1 Gardenia fruit
- 1 bunch Chives
- 2 Tbsp Flour
- Pinch of salt
- Vegetable oil, for frying
Cooking Instructions
Step 1
Prepare the fresh lotus root. If it’s covered in soil, scrub it thoroughly with a soft brush. Then, peel the skin thinly using a potato peeler or paring knife.
Step 2
Slice the peeled lotus root thinly, about 0.3 cm thick. Rinse the sliced lotus root once in cold water to remove excess starch, which will result in a cleaner taste and texture.
Step 3
In a pot, bring 1 cup of water and 1 tablespoon of vinegar to a boil. Once boiling, add the sliced lotus root and blanch for only 30 seconds. Be careful not to overcook, as this will soften the lotus root too much and lose its crispness.
Step 4
Wash the fresh chives, pat them dry, and chop them into approximately 1 cm lengths. Place the chopped chives and 1 cup of water into a blender and blend until smooth. Strain the blended chives through a fine-mesh sieve to collect the clear, vibrant green liquid.
Step 5
Wash the gardenia fruit (for a yellow hue) and prepare it. In a pot, add 1 cup of water and the gardenia fruit, then let it steep gently for about 30 minutes to create a clear gardenia water.
Step 6
This process yields a deep and beautiful orange gardenia water. If gardenia fruit is unavailable, you can use natural colorings like carrot or beet juice.
Step 7
Now, let’s make the batter. In a bowl, combine 2 tablespoons of flour. Add 3.5 tablespoons each of the prepared water, chive water, and gardenia water. Season with a pinch of salt. Mix all ingredients well to form the batter, then strain it through a fine sieve for a smooth, lump-free consistency. (Adjust the amount of chive and gardenia water as needed for desired color intensity.)
Step 8
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Use a paper towel to thinly and evenly coat the entire surface of the pan. This prevents the pancakes from sticking and ensures a beautiful finish.
Step 9
Reduce the heat to low. Ladle a small amount of batter (about 3/4 Tbsp for smaller pancakes) into the center of the pan and gently swirl the pan to create a thin, round crepe. The size of the crepe can be adjusted based on the size of your lotus root slices. For smaller lotus roots, using about 3/4 Tbsp of batter per crepe works well.
Step 10
Once the edges of the crepe start to change color and appear slightly cooked, carefully place a blanched lotus root slice in the center. Gently flip the crepe and cook both sides until golden brown and the lotus root is cooked through.
Step 11
Now, repeat the process using the batter made with the green chive water. Pan-fry thin crepes as before, then place a lotus root slice on top and cook until golden brown.
Step 12
Finally, for the white crepes. Take some of the blanched lotus root slices and soak them in the yellow gardenia water for about 1 hour. This will infuse the lotus root with a lovely, subtle yellow hue, making it more appealing.
Step 13
After soaking, the white lotus root slices will have turned a beautiful shade of yellow.
Step 14
For the final pancake, spread a thin layer of the plain white batter in the pan. Carefully place the yellow-tinted lotus root slices on top, then cook until golden brown. This creates a stunning contrast between the white crepe and the yellow lotus root.
Step 15
All three colors of Lotus Root Pancakes are now ready! These make a gorgeous dish perfect for holiday feasts, special gatherings, or when entertaining guests.
