Crispy Yeongeun Jeon (Pan-Fried Lotus Root)
A savory pancake made with finely chopped lotus root and vegetables tossed with potato starch and egg, then pan-fried until crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of being puréed, the lotus root is finely chopped to bring out its characteristically crisp texture. Pan-fry the batter mixed with potato starch and egg over medium heat until golden brown for a wonderful snack or pairing with makgeolli.
- Servings
- about 2–3 servingsOriginal: 15 pancakes, 5 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Lotus root1, 300 g
- Carrot1/5
- Cheongyang chili pepper (hot green chili) (or bell pepper 1/2)1
- Egg1
- Potato starch4 tbsp
- Salt1/3 tsp
- Rinse off any dirt from the lotus root under running water, then peel the skin with a peeler.
- If you swap the chili pepper for bell pepper or other vegetables and pan-fry them, children will love them too.
Steps
Prepare the ingredients
Rinse off any dirt from the lotus root under running water, then peel the skin with a peeler.
The vegetables to go with it are a little carrot and 1 Cheongyang chili pepper (hot green chili). 1 egg is added as well.
Chop the ingredients
I chopped the carrot and lotus root roughly to put them into a food processor.
Finely chop them so they still have texture. I also finely chopped the Cheongyang chili pepper to a similar size.
Make the batter
Add all the ingredients together with 4 tbsp potato starch, 1/3 tsp salt, and 1 egg, then mix evenly to make the batter.
Pan-fry
Pan-fry them into round patty shapes in one- or two-bite sizes until golden brown on both sides.
The ingredients are finely chopped so they do not take long to cook; pan-fry them until crispy over medium heat.
Finish
This really has the most amazing texture.
It would also be delicious with onion added.
I have discovered another wonderful snack to go with makgeolli.
Ppunwife's tips
- Finely chop it rather than grinding it into a porridge-like paste so you can enjoy a pleasant crunchy texture.
- The ingredients are finely chopped so they do not take long to cook; pan-fry them until crispy over medium heat.
FAQ
What can I use instead of Cheongyang chili pepper when serving children?
If you use bell pepper instead of Cheongyang chili pepper, it will not be spicy and children can enjoy it too.
Can I finely grind the lotus root in a blender to make the batter?
Rather than grinding it into a porridge-like puree, finely chop it with a knife or a food processor to bring out the lotus root's characteristically pleasant texture.
How should I control the heat?
Because the chopped ingredients are small and do not require long cooking, simply pan-fry them over medium heat until the outside turns crispy.
