Korean Lotus Root Pancakes
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The holes of each lotus root slice show through a thin, crisp batter, so every piece comes out looking like lace.
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Biting in gives a clean crunch first, then a slightly sticky chew from the root. Slices cut 5 to 6 mm thick keep that crunch while still cooking through in the center.
Ingredients
Instructions
- 1
Peel 300 g lotus root, trim the ends, and slice it into 5 to 6 mm rounds.
Keep the thickness even so the centers cook through while the slices stay crisp and do not break apart.
- 2
Mix 1 tablespoon vinegar with 500 ml water and soak the lotus root for only 5 minutes.
When the water turns slightly cloudy, the excess starch has loosened, so drain before the texture softens.
- 3
Whisk 3/4 cup Korean pancake flour with 1 egg, 120 ml water, and 1/2 teaspoon salt.
Make the batter smooth and fairly thin, because a light coating crisps better than a heavy one.
- 4
Drain the lotus root and pat each slice dry before dipping it into the batter one piece at a time.
Shake off heavy batter from the holes so the pattern stays clear and the coating cooks evenly.
- 5
Heat 2 tablespoons neutral oil in a pan over medium heat, then add the coated slices.
The batter should set as soon as it touches the pan. Fry for 2 to 3 minutes per side.
- 6
When both sides are golden and the edges look crisp, lift the pieces out and stand them on paper towels to drain.
Serve while warm, with a soy vinegar dipping sauce if using.
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