Crispy Scallion and Pork Belly Fritters
How About This for a Late-Night Snack? Making Crispy Scallion Fritters
How about this for a late-night snack or with drinks? These scallion fritters packed with pork are great for kids too, and make a fantastic pairing with drinks late at night. On a rainy day like this, they’re a thumbs-up snack with makgeolli!
Ingredients
- 2 large scallions (mostly white parts)
- 200g ground pork
- 1/2 Tbsp minced garlic
- Pinch of ginger powder
- Pinch of black pepper
- 1 Tbsp sesame oil
- 3 Tbsp chopped scallions
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine
Cooking Instructions
Step 1
Prepare thick scallions with plenty of white parts. These will give the best texture when fried.
Step 2
In a bowl, place the ground pork.
Step 3
Add minced garlic, chopped scallions, ginger powder, pepper, sesame oil, soy sauce, and cooking wine to the ground pork.
Step 4
Knead the mixture thoroughly until it becomes sticky and well-combined. This ensures the filling stays together during frying.
Step 5
Make 2-3 slits along the white part of the thick scallions to allow the seasoning to penetrate. Lightly coat the scored scallions with frying powder, then fill them with the seasoned pork mixture. Be careful not to overfill, as it will take longer to cook. Secure the scallion and filling with toothpicks to prevent separation during frying.
Step 6
Prepare the batter. Mix frying powder and starch powder in equal parts. If frying powder is unavailable, all-purpose flour can be used as a substitute. Gradually add cold water, mixing until you achieve a thin batter consistency. The batter should coat the ingredients without being too thick or too thin.
Step 7
Heat the frying oil to 170-180°C (338-356°F). Once the oil is hot, reduce the heat to low and carefully add the prepared scallion and pork fritters. Fry until golden brown and crispy, turning them occasionally to ensure even cooking.
Step 8
Moisture from the scallions can cause oil splattering. For safety, you can line the frying pan with parchment paper before adding the fritters; this helps reduce splattering and results in a crispier coating. Drain the fritters on paper towels to remove excess oil before serving.
