Advertisement
Vegetable Fritters
Yachae Twigim
- Serves
6 to 8
- Difficulty
Easy
By Sohui Kim
Published 2018
These lacy fritters are one of the most popular street snacks in Korea, fried to order and dunked, like most fried things, in a salty-sweet dipping sauce. You can use almost any vegetables for these, as long as they have a low water content. One secret to their crispness and crunch is that you toss the vegetables in a bit of flour and potato starch, which makes it easier to coat them in batter, otherwise it tends to slip off. Another is that when you drop them in the pot to fry, keep them s
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I was looking for a recipe for zucchini fritters, and this Korean recipe popped out, so although it wasn't what I was really after, it sounded good and had one or two little hints in the preamble that it was a really good way to make these fritters. I have a sort of sharp grating tool that makes julienning very quick and easy (although risky for fingertips) and I used one medium potato, an average carrot and about half a plump courgette giving a bowlful of shards that I coated according to the instructions. I used fizzy water and included a couple of ice cubes to keep things cold in the batter stage. I used a fairly deep pan and maybe 5 cm depth of oil for for frying. The fritters turned out crispy and delicious. It should be worth exploring more of this author's recipes.