Sesame-Kissed Lotus Root Pancakes with Gardenia Hue
Sesame-Kissed Lotus Root Pancakes with Gardenia Hue
A Special Lotus Root Pancake Recipe: Rich Sesame and Subtle Gardenia Aroma
Introducing a visually stunning lotus root pancake recipe, beautifully infused with the deep, nutty flavor of perilla seeds and a delicate gardenia aroma. These pancakes are fried to a delightful crisp using tempura flour, offering a perfect contrast between the crispy exterior and the tender, moist lotus root within. They are ideal for festive occasions, special meals, or even as a delightful side dish for your everyday meals.
Ingredients- 1 Lotus root (approx. 200-250g)
- 5 Tbsp Tempura flour (approx. 50g)
- 3 Tbsp Ground perilla seeds (approx. 30g)
- 3 Gardenia fruits
- Pinch of salt
- Ample cooking oil (for pan-frying)
Cooking Instructions
Step 1
1. Infuse Gardenia Water: Rinse the 3 gardenia fruits under running water. Place them in a pot or bowl with 1/2 cup (approx. 100ml) of water and let it steep for 10-15 minutes to create a subtle yellow-hued water. Strain out the gardenia fruits and set the infused water aside. This gardenia water will impart a beautiful color to the batter.
Step 2
2. Prepare the Lotus Root: Wash the lotus root thoroughly. Peel its skin using a knife or a vegetable peeler. Rinse it again under running water. Slice the cleaned lotus root thinly, about 2-3mm thick. To prevent browning and maintain a crisp texture, soak the sliced lotus root in cold water or a saltwater solution (1 cup water with 1/2 tsp salt) for about 10 minutes.
Step 3
3. Make the Batter: In a bowl, combine 5 Tbsp of tempura flour with the prepared gardenia-infused water. Mix until you achieve a batter consistency that is neither too thick nor too thin – it should be able to coat the lotus root well. (Adjust tempura flour or water as needed.) Stir in 3 Tbsp of ground perilla seeds for a rich, nutty flavor that elevates the taste of the lotus root pancakes.
Step 4
4. Coat the Lotus Root: Drain the soaked lotus root slices and pat them dry. Lightly coat each slice with a bit of dry tempura flour. This initial coating helps the batter adhere better and prevents the slices from breaking apart during frying. Once coated with dry flour, dip each slice into the gardenia and perilla seed batter, ensuring an even coating on both sides. Aim for a thin layer of batter.
Step 5
5. Pan-Fry the Pancakes: Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the batter-coated lotus root slices into the hot oil. Pan-fry them, turning occasionally, until both sides are golden brown and crisp. The lotus root is cooked when it becomes translucent and the edges turn golden. Be mindful of the heat to prevent burning, ensuring even cooking on both sides. Once cooked, you can briefly place the pancakes on paper towels to absorb any excess oil, enhancing their crispiness.
