Crispy and Aromatic Mugwort Fritters: A Taste of Spring
Crispy and Aromatic Mugwort Fritters: A Taste of Spring
Creative Ways to Enjoy Spring Mugwort: Delicious Mugwort Fritters Recipe
Spring brings to mind a variety of delicious foods, and mugwort is one of them, often used in soups or seasoned dishes. This time, instead of the usual preparations, we’re introducing a delightful way to enjoy mugwort by frying it into crispy fritters! The unique aroma of mugwort combined with the satisfying crunch of the batter creates a truly special treat. Let’s savor the essence of spring with these simple yet exquisite mugwort fritters.
Main Ingredients- 1 bunch fresh spring mugwort (approx. 50g)
- 1 cup fritter mix (approx. 100g)
- 1 cup cold carbonated water (approx. 180ml)
- Vegetable oil for deep-frying (ample amount)
- Sugar (to taste) a pinch
Soy Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/3 Tbsp red pepper flakes
- A little toasted sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/3 Tbsp red pepper flakes
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh spring mugwort. Gently rinse the mugwort leaves multiple times under running water to remove any dirt or debris. After rinsing, place the mugwort in a colander and lightly shake off excess water. If there’s too much moisture, the batter won’t adhere well. For best results, gently pat with paper towels to remove any remaining water.
Step 2
To the drained mugwort, add 1-2 tablespoons of fritter mix. Gently toss the mugwort so it’s lightly coated. This step helps the batter adhere better while preserving the mugwort’s natural fragrance. It ensures a thin layer of coating, so the mugwort flavor shines through.
Step 3
Now, let’s make the crispy batter. In a clean bowl, combine 1 cup of fritter mix with 1 cup of cold carbonated water. The secret to extra crispiness lies in the carbonated water – its bubbles create a lighter, airier batter. Mix just until combined; avoid overmixing, as this will dissipate the carbonation.
Step 4
Add the lightly coated mugwort to the batter and gently toss until each piece is evenly coated. Ensuring an even coating is crucial for achieving that delightful crispy texture when fried.
Step 5
Heat a generous amount of vegetable oil in a deep pan over medium heat. The oil temperature is key: too low, and the mugwort will absorb too much oil; too high, and it will burn on the outside before cooking through. Test the temperature by dropping a small amount of batter into the oil – it should sizzle and float to the surface immediately. Carefully drop the battered mugwort into the hot oil, being careful not to overcrowd the pan. Fry for a short time until golden brown and crispy on both sides. Mugwort cooks quickly, so avoid over-frying.
Step 6
Once golden and crispy, remove the fritters from the oil and place them on paper towels to drain excess grease. Now, it’s time to enjoy! They are delicious served warm as is. For a touch of sweetness, sprinkle with sugar to your liking. Alternatively, dip them into the prepared soy dipping sauce for a savory and slightly spicy kick. To make the sauce, simply mix 1 Tbsp soy sauce, 1 Tbsp vinegar, 1/3 Tbsp red pepper flakes, and a little toasted sesame seeds.
