A Spring Delight: Crispy Fried Aralia Shoots and Sweet Potato Fritters
Kid-Friendly Aralia Shoot and Sweet Potato Fritters: Eliminating Bitterness Through Frying
Experience the unique flavor of aralia shoots (dureup), a springtime delicacy often referred to as ‘nature’s tonic’. While delicious simply blanched and dipped in a spicy sauce, these shoots transform into something truly special when fried. By adding thinly sliced sweet potato to the batter, the natural bitterness of the aralia shoots is significantly mellowed, making these fritters a delightful snack option for children. Enjoy the essence of spring in every crispy bite!
Ingredients
- 1 large sweet potato
- 1/2 carrot
- 8 stalks of aralia shoots (dureup)
- 1 cup (approx. 100g) all-purpose flour for batter
- 1 cup (approx. 200ml) cold water
- 4 Tbsp all-purpose flour for dusting
- Vegetable oil for deep-frying
Cooking Instructions
Step 1
Begin by preparing the vegetables for your fritters. Wash and peel the large sweet potato and the half carrot. Then, thinly slice them into matchsticks. Uniformly cut pieces will ensure even cooking. Avoid cutting them too thick, as this can prolong the frying time.
Step 2
Now, let’s prepare the star of the dish: the aralia shoots. Gently trim the tough, woody ends from the 8 stalks of dureup. Carefully separate any clumped shoots into individual pieces. If the stems are particularly thick, you can slice them lengthwise to make them more manageable for frying.
Step 3
In a bowl, combine the julienned sweet potato, carrot, and the prepared aralia shoots. Sprinkle the 4 tablespoons of all-purpose flour meant for dusting over them. Toss everything gently to coat the vegetables evenly. This pre-coating helps the main batter adhere better, resulting in a crispier final texture.
Step 4
Next, prepare the batter for dipping. In a separate bowl, combine 1 cup of cold water with 1 cup of all-purpose flour. Whisk quickly with chopsticks or a whisk until just combined and smooth, ensuring there are no lumps. Be careful not to overmix; overworking the batter can develop gluten, leading to a tough fritter coating. Aim for a consistency that’s light and airy.
Step 5
Add the flour-dusted vegetables and aralia shoots to the prepared batter. Gently toss to coat them thoroughly. The goal is to have a thin layer of batter on each piece – just enough for them to cling together slightly when fried, not a thick, heavy coating. This ensures the natural flavors and textures of the ingredients shine through.
Step 6
Heat a generous amount of vegetable oil in a deep pot or wok over medium-high heat to about 350-375°F (170-180°C). To test the oil temperature, drop a tiny bit of batter into the hot oil; it should sizzle and float to the surface immediately. Using tongs or a slotted spoon, carefully lower handfuls of the battered ingredients into the hot oil. Avoid overcrowding the pot, as this will lower the oil temperature and result in greasy, soggy fritters.
Step 7
Fry the fritters, turning them occasionally with your tongs, until they are golden brown and perfectly crispy. This usually takes about 3-5 minutes per batch. They should sound satisfyingly crisp when tapped. Once beautifully golden and firm, remove the fritters from the oil and place them on a wire rack or paper towels to drain any excess oil. Serve immediately and enjoy the delightful combination of slightly bitter aralia shoots and sweet potato!
