Crispy and Spicy Cheongyang Pepper Eggplant Fritters Recipe
Crispy and Spicy Cheongyang Pepper Eggplant Fritters Recipe
Homemade Specialty: How to Make Delicious Eggplant Fritters with Peppers – An Easy Eggplant Dish
Create a special delicacy with common eggplants from the supermarket! Thinly sliced eggplant is coated in a crispy batter and fried to a golden brown, offering a delightful contrast of crispiness on the outside and tenderness on the inside. Adding finely chopped Cheongyang peppers provides a spicy kick, making it a perfect side dish for rice or a great accompaniment to makgeolli (rice wine). The harmony of the chewy, savory eggplant and the piquant spiciness will awaken your appetite. Try making these delicious eggplant fritters with Cheongyang peppers right away!
Main Ingredients- 2 medium eggplants
- 3 Cheongyang peppers
- 3/4 cup Korean pancake mix (buchim garu)
- 1 cup cold water (approx. 200ml)
Cooking Instructions
Step 1
Prepare fresh eggplants. If you have fresh eggplants harvested from your own garden, even better! You can also use slightly larger eggplants than those typically sold in supermarkets. Consider one large eggplant as equivalent to two standard-sized ones. The best way to check for freshness is to look at the stem end and see if it’s vibrant and the surface is glossy.
Step 2
Gently pat the eggplants dry. Then, using a mandoline slicer, slice the eggplant very thinly. The thinness of the slices will significantly impact the fritter’s texture. The thinner the slices, the crispier and more savory your eggplant fritters will be. Tip: Before slicing, remove the stem ends. After slicing, lightly press the eggplant slices with a paper towel to remove excess moisture. This helps prevent the batter from becoming too watery.
Step 3
Now, cut the thinly sliced eggplant into fine julienne strips. The key to great eggplant fritters lies in julienning the eggplant as thinly and uniformly as possible. Thinly julienned eggplant will prevent sticking during cooking and contribute to a crispier texture. Tip: If julienning by hand is difficult, using the julienne function of a mandoline slicer is a good alternative.
Step 4
In a large bowl, combine 3/4 cup of Korean pancake mix and 1 cup of cold water. Whisk with a whisk or chopsticks until smooth, ensuring there are no lumps. Add the julienned eggplant and the 3 finely chopped Cheongyang peppers. The chopped peppers will add a spicy flavor that elevates the taste of the eggplant fritters. Gently mix everything together so that the eggplant and peppers are evenly coated with the batter. The batter consistency should be pourable, neither too thick nor too thin.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, pour a thin, even layer of the batter. Use a spoon or ladle to pour the batter onto the pan and spread it thinly. Be mindful of the heat to prevent the eggplant from burning. Fry until both sides are golden brown and crispy. Delicious Cheongyang pepper eggplant fritters are ready! Ensure they are cooked thoroughly until the edges are crisp and golden.
