Crispy Pollack Jerky Fritters
Spicy and Delicious Pollack Jerky Fritters: A Special Side Dish Recipe from ‘Housewife Baek’
These crispy and spicy pollack jerky fritters are the perfect snack to enjoy with beer. I tried making them following the ‘Housewife Baek’ recipe, and it was so much fun to follow along! I learned something new while making these delicious pollack jerky fritters. Hehe.
Main Ingredients
- 1 handful dried pollack jerky
- 1-2 Cheongyang peppers (adjust spiciness)
- 1-2 Red peppers (for color, optional)
- 2/3 cup tempura flour
- 2/3 cup water
Cooking Instructions
Step 1
Cut the dried pollack jerky into bite-sized pieces, about 3 equal lengths, using scissors. If you sprinkle a tiny bit of water on the jerky before cutting, it becomes much softer and easier to cut. This method prevents it from crumbling and ensures neat cuts.
Step 2
Finely chop the Cheongyang peppers. Adjust the spiciness to your preference. Chopping red peppers along with them will add a lovely color to the fritters. (Red peppers are optional.)
Step 3
In a bowl, add the tempura flour. Gradually pour in water while mixing to create a batter. It’s important to adjust the consistency so it’s neither too thick nor too thin. (A consistency similar to thick yogurt is ideal.)
Step 4
Heat a generous amount of cooking oil in a pan until hot. Once the oil is properly heated, dip the prepared pollack jerky into the batter, ensuring it’s well-coated. Fry until golden brown and crispy. (If you want to use less oil, you can pan-fry the pollack jerky in a lightly oiled pan. In this case, fry over medium-low heat rather than high heat.)
Step 5
Transfer the fried pollack jerky to paper towels to drain excess oil. ‘Housewife Baek’ made a homemade mayonnaise sauce, but you can also use store-bought yuzu onion sauce or any sauce you like. The combination of crispy pollack jerky and sauce is fantastic!
