Spicy Tuna and Eggplant Fritters with Cheongyang Pepper
Spicy Tuna and Eggplant Fritters with Cheongyang Pepper
How to Make Spicy Cheongyang Pepper and Tuna Eggplant Pancakes: A Perfect Recipe
This recipe uses the last of the season’s fresh eggplants from the garden to create a truly special dish. Even if the exterior has a few blemishes, the inside is perfectly good, making these ‘Spicy Tuna and Eggplant Fritters with Cheongyang Pepper’ a delicious way to enjoy every part of the eggplant. The delightful combination of crisp eggplant, piquant Cheongyang peppers, and savory tuna will awaken your taste buds, while the contrast between the crispy exterior and moist interior is simply divine. Enjoy a healthy meal made with fresh, homegrown ingredients – give it a try!
Ingredients- 3 small eggplants, thinly julienned (approx. 2.5 cups)
- 1 small can (90g) tuna, drained
- 5 Cheongyang peppers
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup cold water
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
In a large bowl, combine 1/2 cup of pancake mix and 1/2 cup of cold water. Whisk until smooth and free of lumps to create the batter. Using cold water will result in a crispier fritter.
Step 2
Prepare one small can (90g) of tuna by draining the oil thoroughly using a sieve. This step ensures the fritters are not greasy and have a clean flavor.
Step 3
Add the drained tuna to the prepared batter. Season with a pinch of salt and black pepper, and mix well. The savory essence of the tuna will enhance the batter’s flavor.
Step 4
Now, it’s time to prepare the star ingredient: eggplant. We’ve selected three medium-sized eggplants from the last harvest of the season. It’s best to use just the amount needed for the recipe, rather than processing the entire batch at once.
Step 5
Wash the three selected eggplants thoroughly and trim off the stems. Even if the eggplant skins have minor imperfections, since we’ll be eating them, you can simply trim away any blemished parts with a knife and proceed.
Step 6
Julienne the prepared eggplants into thin, bite-sized strips. The thinner the strips, the better they will integrate with the batter, creating a more delicious fritter.
Step 7
Measure the julienned eggplant; it should yield approximately 2.5 cups. This amount will allow the eggplant’s texture to shine while blending well with the batter for a tender result.
Step 8
Gently add the julienned eggplant to the batter. Use chopsticks or a fork to mix carefully, avoiding breaking the eggplant pieces. Ensure the batter evenly coats all the eggplant strands.
Step 9
Finely chop the 5 Cheongyang peppers, removing the stems. Add them to the batter for a pleasant spicy kick. You can adjust the amount of pepper to your preference. Mix everything together to complete the batter.
Step 10
Heat a pan over medium-low heat and add a generous amount of cooking oil. Drop spoonfuls of the batter onto the hot pan, shaping them into small, round, flat patties using the back of the spoon.
Step 11
Cook until golden brown on both sides, flipping carefully. Your ‘Spicy Tuna and Eggplant Fritters with Cheongyang Pepper’ are now ready, boasting a crispy exterior and a moist, flavorful interior!
Step 12
These ‘Spicy Tuna and Eggplant Fritters with Cheongyang Pepper’ are best enjoyed immediately while warm. The combination of spiciness, savory tuna, and crisp eggplant makes for a wonderful snack or side dish.
