Korean Spicy Crisp Vegetable Fritters
7 months ago
252 views
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Bell pepper
- 50 g Korean chives
- 100 g All-purpose flour
- 150 ml Water
- 2 tbsp Gochugaru (Korean red pepper flakes)
- 1/2 tsp Black pepper
- 500 ml Vegetable oil
- 30 g Microgreens (optional for garnish)
- to taste Soy Sauce for dipping
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
These irresistible Korean spicy crisp vegetable fritters are the perfect starter for any meal. Battered and pan-fried until golden brown, they're filled with a medley of colorful veggies, bringing texture and flavor in every bite. Serve them hot with a zesty dipping sauce for a contemporary twist on a traditional dish.
Method
Vegetable Preparation
-
1
Julienne the zucchinis, carrots, and bell peppers into thin strips.
-
2
Chop the Korean chives into small pieces.
Batter Preparation
-
3
In a bowl, mix flour and water until a smooth batter forms. Stir in gochugaru and a pinch of black pepper.
Fritters Cooking
-
4
Heat vegetable oil in a skillet over medium heat (180°C).
-
5
Once hot, dip slices of the prepared vegetables into the batter and gently place in the skillet.
-
6
Cook for 4-5 minutes on each side or until golden brown. Remove excess oil with a paper towel.
Serving
-
7
Arrange the fritters on a plate and sprinkle the microgreens on top for garnish.
-
8
Serve warm with soy sauce or a kimchi dip on the side.
Similar Recipes
View all similar
Comments (0)