Colorful Beet and Lotus Root Pancakes (Jeon)
Colorful Beet and Lotus Root Pancakes (Jeon)
Gluten-Free Vegetarian Lotus Root Dish: Making Healthy and Delicious Beet and Lotus Root Pancakes
Introducing ‘Beet and Lotus Root Pancakes’, a temple food-style dish featuring the healthy lotus root and vibrant beet. This gluten-free recipe uses lotus root as the main ingredient without any flour. Using whole lotus root, which has a higher starch content, will result in a chewier and tastier pancake. However, if whole lotus root is unavailable, you can still make delicious pancakes with sliced lotus root. (Tip: If using sliced lotus root, consider slightly increasing the amount of glutinous rice flour for better texture.)
Ingredients- Lotus root 200g
- Water 50ml
- Glutinous rice flour 2 Tbsp
- Fermented rice salt 2 tsp
- Beet 50g
- King oyster mushroom 50g
Cooking Instructions
Step 1
Among the many ways to prepare lotus root, pan-fried lotus root pancakes (jeon) are truly a delicacy! They offer a delightful contrast of crispy exterior and chewy interior.
Step 2
Place the cleaned lotus root (200g) and water (50ml) into a blender and blend until smooth. If grating by hand, the natural starch from the lotus root can provide stickiness without added flour. However, when blending, the added moisture benefits from a small amount of glutinous rice flour.
Step 3
Add 2 tablespoons of glutinous rice flour and 2 teaspoons of fermented rice salt to the blended lotus root mixture. Stir well until all ingredients are evenly combined to create the batter.
Step 4
For this recipe, we used wet-milled glutinous rice flour, the kind often sold for making rice cakes. We recommend purchasing this type. If you are adhering to a gluten-free diet, be sure to use wet-milled glutinous or regular rice flour, as dry rice flour (especially bread flour type) may contain gluten.
Step 5
Wash the king oyster mushrooms and beet thoroughly. Then, thinly julienne them so they can be placed on top of the pancakes. The beet will add a beautiful vibrant color, making the pancakes even more appealing.
Step 6
Heat a lightly oiled pan over medium-low heat. Spoon about one tablespoon of the batter onto the pan, forming small rounds. Once the bottom side starts to turn golden brown, it’s time to flip.
Step 7
After flipping the pancake, arrange the julienned king oyster mushrooms and beets attractively on top. You can either lightly cover the toppings with a bit more batter or leave them as is. Flip the pancake again to cook the side with the toppings until golden brown. Your delicious Beet and Lotus Root Pancakes are now ready to be enjoyed!
