Golden Vegetable Fritters: Crispy Korean Snack with Sweet Sweet Potatoes
Golden Vegetable Fritters: Crispy Korean Snack with Sweet Sweet Potatoes
Loaded with Sweet Potatoes! Homemade Crispy and Sweet Korean Vegetable Fritters (Easy Recipe)
Introducing a special vegetable fritter recipe featuring sweet, seasonal sweet potatoes received as a gift! It’s perfect for using up leftover sweet potatoes and allows you to easily enjoy the crispy, sweet taste of Korean street food snacks at home, loved by all ages. These fritters are crispy on the outside and sweet on the inside, with the satisfying crunch of vegetables complementing the sweet potatoes. They make a wonderful snack or side dish for the whole family!
Main Ingredients- 6 medium sweet potatoes
- 3 medium potatoes
- 2 medium carrots
- 2 medium onions
Batter and Seasoning- Plenty of pancake mix (buchim garu)
- Plenty of water
- 1-2 pinches of salt
- Plenty of pancake mix (buchim garu)
- Plenty of water
- 1-2 pinches of salt
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables that will make our fritters delicious. Wash the sweet potatoes, potatoes, carrots, and onions thoroughly under running water. You can peel them or leave the skins on, depending on your preference. Leaving the skins on potatoes and carrots can add an extra crunch.
Step 2
Meet the star of this recipe: sweet potatoes! While delicious on their own, they become even more wonderfully sweet when coated and fried. Using plenty of sweet potatoes is key to achieving that signature sweet flavor in your vegetable fritters. If you’re a fan of sweet potatoes, feel free to add even more!
Step 3
Now it’s time to cut all the prepared vegetables into bite-sized pieces. The texture of your fritters greatly depends on how you cut the vegetables. It’s best to julienne all the vegetables into thin strips, about 0.5 cm thick. Gently separate the julienned onions so they don’t clump together. You’ll have a generous amount of chopped vegetables, enough to fill two large mixing bowls. (Note for making a large batch!)
Step 4
Let’s make a crispy and flavorful batter! Add a generous amount of pancake mix to the bowl with the julienned vegetables. Gradually add water while mixing to create the batter. The consistency of the batter is crucial! If it’s too thin, it will slide off the vegetables, and if it’s too thick, the batter will be heavy. The batter should have a slight viscosity when lifted with chopsticks, not be too runny. (A ratio of about 2 parts pancake mix to 1 part water is recommended, but it’s best to adjust based on the desired consistency.)
Step 5
Pour a generous amount of cooking oil into a deep pan or pot and heat it over medium heat. If the oil is too cool, the fritters will absorb too much oil; if it’s too hot, they’ll burn on the outside before cooking through. Carefully scoop portions of the batter with chopsticks or a spoon and gently place them into the hot oil. Try to leave some space between them so they don’t stick together.
Step 6
While they are frying, flip them occasionally to ensure they turn a beautiful, even golden brown. Avoid frying over high heat, which can burn the outside while leaving the inside uncooked; medium-low heat is ideal for slow, even cooking. Once they are a delicious golden color, remove them from the oil and drain them on a plate lined with paper towels. This process results in wonderfully crispy on the outside, tender on the inside, authentic Korean street food-style vegetable fritters! They are delicious served immediately while hot, or even after cooling.
