Korean Shredded Sweet Potato Fritter

Name: Korean Shredded Sweet Potato Fritter
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 2 servings
Cuisine: Korean
Ingredients: sweet potato 320 g; carrot 50 g; onion 60 g; tempura flour 80 g; water 100 ml; salt 0.4 tsp; cooking oil 3 tbsp; black sesame seeds 0.5 tsp

Dust the 3 to 4 mm strips of sweet potato, carrot, and onion with 80 g tempura flour and the salt while dry, then add 100 ml cold water in three additions, mixing between each, until the batter coats the vegetables thinly. Spread it into an 18 cm round in 3 tbsp oil over medium heat and leave it untouched for the first 3 minutes. Flip in one motion and cook 3 to 4 more minutes until the edges are crisp.

Quick answer

Total time: 26 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Shredded sweet potato, carrot, and onion bound in a thin tempura batter fry into one large round with crisp edges and sweet strands inside.

Tossing the vegetables in the dry flour before any water is added is what makes the batter cling instead of sliding off.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel sweet potato (320 g) and julienne into 3-4 mm wide strips.

Julienne carrot (50 g) and onion (60 g) to the same width and place all in a large bowl. Matching thickness ensures even cooking.
2

Add tempura flour (80 g) and salt (0.4 tsp) directly onto the vegetables.

Toss with chopsticks until each surface is lightly dusted. Coating the vegetables dry before adding water helps the batter stick.
3

Pour cold water (100 ml) in three additions, mixing with chopsticks between each pour.

The batter should thinly coat the vegetables with little excess pooling at the bottom.
4

Heat oil (3 tbsp) in a pan over medium heat.

Spread the batter into an 18 cm round and do not move it for the first 3 minutes to allow the base to firm up.
5

Sprinkle black sesame seeds (0.5 tsp) evenly on top and flip the jeon in one motion with a wide spatula.

Cook the other side 3-4 more minutes until the edges are crisp.
6

Transfer the jeon to a cutting board and cut into serving pieces.

Serve while hot since it softens as it cools.