Aromatic Mountain Celery Fritters: A Taste of Early Spring
Aromatic Mountain Celery Fritters: A Taste of Early Spring
How to Make Crispy Mountain Celery Fritters
Discover a delightful fritter recipe using Mountain Celery (Eosuri namul), a true herald of spring! This perennial herb, belonging to the Apiaceae family, bravely sprouts even under winter snow, emerging as one of the very first wild vegetables to grace our tables in early spring. From late February to April, its tender young shoots are harvested for consumption, offering a delightful crispness and a subtle, unique aroma. Revered in traditional Korean medicine texts like ‘Donguibogam’ for its blood-cleansing properties, Mountain Celery is also considered a precious ingredient due to its limited availability, growing primarily in high-altitude regions (above 700m), and its exquisite flavor and fragrance. Today, we’ll transform this special wild vegetable into irresistibly crispy and delicious fritters. The slightly bitter yet fragrant essence of Mountain Celery is beautifully complemented by the crunchy texture of the fritter batter, creating a harmonious culinary experience. Served with a simple soy dipping sauce, these fritters make for an elegant and satisfying dish.
Fritter Ingredients- Mountain Celery (Eosuri namul) 2 handfuls (washed thoroughly)
- Cooking oil, generous amount (for deep-frying)
- Dry fritter powder 1 cup (for extra crispiness)
- Commercial fritter mix 2 cups
- Very cold water 1 and 2/3 cups
Soy Dipping Sauce- Brewed soy sauce 1 Tbsp
- Water 1 Tbsp
- Vinegar 1 Tbsp
- Brewed soy sauce 1 Tbsp
- Water 1 Tbsp
- Vinegar 1 Tbsp
Cooking Instructions
Step 1
First, prepare the Mountain Celery. Trim off any tough or woody stems, keeping only the tender parts for a pleasant texture.
Step 2
Proper washing is key. Soak the Mountain Celery in cold water with 2 tablespoons of vinegar for about 10 minutes. This helps remove any earthy flavors and refreshes the greens. Afterward, rinse thoroughly under running water at least three times. Don’t drain them completely; leaving a slight dampness is crucial. This moisture will help the dry fritter powder adhere well, ensuring a crispier result when fried.
Step 3
Lightly coat the prepared Mountain Celery with the dry fritter powder on all sides. A thin layer of this powder ensures the final fritter coating isn’t too thick, allowing the natural flavor of the celery to shine through. Gently shake off any excess powder.
Step 4
Now, let’s make the batter. In a wide bowl, combine 2 cups of the commercial fritter mix. Gradually add 1 and 2/3 cups of very cold water while whisking. Keeping the batter cold is essential for achieving a crispy fritter.
Step 5
It’s best to make the batter slightly on the thinner side. A looser batter will result in a lighter, crispier coating compared to a thick one. When you lift a whisk or spoon, the batter should flow off easily, like thin syrup.
Step 6
Dip the dry-coated Mountain Celery into the batter, ensuring it’s coated evenly on both sides. Avoid a thick coating; the greens should be somewhat visible. To prevent sticking, fry in small batches.
Step 7
Heat cooking oil to approximately 170-180°C (340-350°F). You can test the oil temperature by dropping a small amount of batter into it; it should sizzle and float to the surface immediately. Carefully add the coated celery to the hot oil. Fry, turning occasionally, until golden brown and crisp. The fritters are done when the coating becomes firm and achieves a beautiful golden hue.
Step 8
Once fried to perfection, remove the fritters from the oil and place them on a wire rack to drain any excess oil. This step is vital for maintaining their crispiness. Serve immediately with the soy dipping sauce for a delightful treat.
