Aromatic Spring Delight: Crispy Mugwort Fritters with Vibrant Vegetable Fritters
Aromatic Spring Delight: Crispy Mugwort Fritters with Vibrant Vegetable Fritters
How to Make Crispy Mugwort Fritters & Mixed Vegetable Fritters Using Spring Mugwort
On a beautiful spring day, when the mugwort turned a lovely shade of green, I took a walk with a friend and stumbled upon a treasure trove of mugwort growing abundantly by the river. We playfully gathered a handful. It brought back fond childhood memories of foraging for greens, which I found incredibly fun! Inspired, I decided to make mugwort fritters (ssuk twigim) and then, using up some vegetables from the fridge, I also made mixed vegetable fritters. The mugwort fritters are wonderfully crispy, leaving a subtle herbal aroma and a slightly bitter, refreshing taste. The onion fritters are sweet, the burdock root fritters offer a delightful chewy crispness, and the carrot fritters are sweet and visually appealing. These spring fritters, made with fresh mugwort and assorted vegetables, are as vibrant as a spring bloom, filling the air with a rich, savory aroma that’s even more intoxicating than floral scents. ^^
Main Ingredients- 1 handful fresh mugwort (about 1 cup)
- 1/4 piece carrot (approx. 30g)
- 1/4 small onion
- 1 thin piece of burdock root (thinly sliced)
- Frying oil, ample amount (about 2 cups)
- 1 Tbsp tempura flour (for dusting)
Crispy Fritter Batter- 1 cup tempura flour
- 3-4 pieces of ice-cold ice
- 1 cup cold water (approx. 200ml)
Mugwort Cleaning & Sanitizing- 500ml water
- 2 Tbsp vinegar
- 1 cup tempura flour
- 3-4 pieces of ice-cold ice
- 1 cup cold water (approx. 200ml)
Mugwort Cleaning & Sanitizing- 500ml water
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Trim any rough parts from the fresh mugwort and rinse it thoroughly under running water.
Step 2
In a bowl, combine 500ml of water with 2 tablespoons of vinegar. Submerge the prepared mugwort in this solution for about 10 minutes to sanitize it and remove any potential impurities.
Step 3
Drain the sanitized mugwort well using a sieve. Properly draining the mugwort is key to ensuring the fritter coating stays crispy.
Step 4
Prepare the vegetables: wash the carrot, onion, and burdock root thoroughly, and pat them dry.
Step 5
Julienne the vegetables as thinly and evenly as possible. Thinly sliced vegetables will result in crispier fritters.
Step 6
To make the crispy batter, combine 1 cup of tempura flour with 3-4 ice cubes and 1 cup of cold water in a bowl. Crucially, do not stir the batter vigorously with chopsticks! Instead, gently mix it by hand or with a spatula as if you’re gently clumping it together. Overmixing develops gluten, which can make the fritters tough. The ideal batter consistency is slightly thinner than thick yogurt, ensuring a wonderfully crisp texture.
Step 7
Heat a generous amount of frying oil in a wide pan over medium heat. The oil is ready when a small drop of batter sizzles and floats immediately.
Step 8
Lightly dust the drained mugwort and julienned vegetables with 1 tablespoon of tempura flour and toss to coat. Then, using a spoon, thinly coat the ingredients with the prepared batter, using just enough to lightly cover them. Avoid a thick coating, as it can mask the natural flavors of the ingredients.
Step 9
Carefully place the battered mugwort and vegetables into the hot oil. Avoid overcrowding the pan and try not to stir them too much initially. Fry over medium-high heat until golden brown and perfectly crisp on the outside. Enjoy your delicious mugwort and vegetable fritters!
