Chewy and Delicious Kelp Fritters (Dasima Jeon)
Chewy and Delicious Kelp Fritters (Dasima Jeon)
Cooking with Leftover Kelp from Broth / Kelp Fritter Recipe
Don’t throw away the kelp left after making broth! Create a variety of delicious dishes with it. This recipe shows you how to transform leftover kelp into a delightful, chewy fritter, perfect for reducing food waste and enjoying a tasty treat.
Ingredients- 50g kelp, leftover from making broth
- 1 large egg
- 20g cold water (approx. 2 Tbsp)
- 50g pancake mix (approx. 1/2 cup)
Cooking Instructions
Step 1
First, prepare the leftover kelp from making broth. Gently rinse the kelp under running water to remove any sliminess. Then, cut it into bite-sized pieces (about 3-4 cm) using kitchen scissors or shears. If the kelp is very thick, you can make a few shallow cuts to make it more tender when cooked.
Step 2
Now, let’s make the delicious fritter batter. In a bowl, add the 50g of pancake mix. Crack in the egg and pour in the 20g of cold water (about 2 tablespoons). Mix with chopsticks or a whisk until just combined and no dry flour remains. Be careful not to overmix, as this can make the batter tough. The batter should have a slightly thick consistency.
Step 3
Add the prepared kelp pieces to the batter and coat them evenly. Ensure each piece of kelp is thinly and uniformly coated with the batter. This coating will result in a wonderful texture when fried, combining the chewiness of the kelp with the crispiness of the batter.
Step 4
Heat a generous amount of oil in a frying pan over medium-low heat. Carefully place the batter-coated kelp pieces into the hot oil, one by one. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. This should take about 3-4 minutes per side, or until the kelp surface turns a light brown and the batter is fully cooked and crisp. Once done, place the fritters on a paper towel-lined plate to drain any excess oil for an even crispier finish.
