Crispy and Aromatic Spring Aralia Fritters
#SeasonalFood #AraliaRecipe #FriedAralia #SpringVegetables #EasyRecipe Enjoy the fragrant and crispy spring aralia fritters, brimming with the essence of spring!
Aralia, a precious ingredient available only in spring! While lightly blanched and enjoyed with chicken or as a refreshing salad, its charm is amplified when made into crispy fritters. Following a recipe inspired by ‘Sumine Banchan’, these fritters are made by lightly coating aralia in a thin batter of flour and tempura powder. The result? An explosion of fragrance, richness, and incredible crispiness in your mouth! The typical slightly bitter taste of aralia diminishes, leaving behind a pleasant aroma and savory flavor that will surely win over even those who aren’t usually fans. Make this special spring delicacy, aralia fritters, at home.
Main Ingredients
- 300g fresh Aralia (Dureup)
- 1 cup Tempura flour
- 1 cup All-purpose flour
- 2 cups Cold water
- 1 tsp Salt
Refreshing Dipping Sauce
- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 tsp Chicken stock (for added umami)
- 1 tsp Sugar
- 1 Tbsp Water
- 2-3 Ice cubes (to maintain freshness and enhance flavor)
- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 tsp Chicken stock (for added umami)
- 1 tsp Sugar
- 1 Tbsp Water
- 2-3 Ice cubes (to maintain freshness and enhance flavor)
Cooking Instructions
Step 1
Thoroughly wash the fresh aralia under running water. Since raw aralia can be toxic, it’s important to blanch it briefly before frying. Bring a pot of water to a boil, add about 1 tsp of salt, and blanch the aralia for just 10-20 seconds. After blanching, drain the aralia completely, patting it dry. Some blanched aralia can be enjoyed wrapped with meat or as a salad. Set the remaining blanched aralia aside for frying.
Step 2
In a large bowl, combine 1 cup of tempura flour and 1 cup of all-purpose flour. Add 1 tsp of salt and mix lightly. Gradually pour in 2 cups of cold water while whisking to create a thin batter. The batter should be pourable, like a thin gravy.
Step 3
Here’s a secret for extra crispy fritters! Add 2-3 ice cubes to the batter. The ice keeps the batter cold, which is key to achieving a super crispy texture when frying. Dip the prepared aralia into the batter, and using chopsticks, gently coat each piece lightly. Avoid applying a thick layer of batter; a thin coating is best.
Step 4
Heat about 2-3 inches of frying oil in a pot to approximately 170°C (340°F). Carefully drop the battered aralia into the hot oil, either individually or in small clusters of 2-3 pieces, depending on their size. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy fritters.
Step 5
Aralia fries quickly, so keep a close eye on them. Once the batter is lightly golden and the aralia retains a vibrant green hue, immediately remove them from the oil. Overfrying can diminish the delicate aroma and make the texture tough.
Step 6
Place the fried aralia on a wire rack or a plate lined with paper towels to drain excess oil thoroughly. Because the batter is applied thinly, the fritters will appear naturally coated rather than heavily breaded. This thin coating allows you to fully appreciate the aralia’s natural fragrant flavor and crisp texture.
Step 7
Arrange the finished aralia fritters attractively on a serving plate, perhaps lined with parchment paper. For the dipping sauce, combine 2 Tbsp soy sauce, 1 Tbsp vinegar, 1 tsp chicken stock, 1 tsp sugar, and 1 Tbsp water. Mix well. (Using chicken stock, similar to Chef Lee Yeon-bok’s recipe from ‘Please Take Care of the Restaurant’ on tvN, adds a delightful umami boost.) Enjoy these savory and crispy aralia fritters that perfectly preserve the fresh aroma of spring!
