Crispy and Delicious Aralia Fritters: A Taste of Spring
Spring Seasonal Vegetable Fritters Made with Aralia Shoots
Enjoy making these delightfully crispy and flavorful fritters using aralia shoots, a springtime delicacy. Their unique texture and subtle bitterness make them a perfect treat, whether as a snack or an appetizer. Perfect with a side of dipping sauce!
Main Ingredients- Aralia shoots (Dureup) 200g
- Frying powder 1 cup (approx. 100g)
- Cold water 1/2 cup (approx. 100ml)
- Ice cubes 4-5
Seasoning- Salt 0.5 tsp
- Salt 0.5 tsp
Cooking Instructions
Step 1
Begin by preparing your aralia shoots. Trim off any tough woody ends. Gently remove any wilted or damaged leaves. Ensure the shoots are clean and ready for processing.
Step 2
Remove the outer layers of leaves from the shoots. Carefully peel away any dark, tough skin from the stems. Making a small ‘X’ cut at the stem end can help the shoots cook more evenly and absorb flavors better.
Step 3
Gently scrape off any prickly thorns from the aralia shoots using a knife. Be cautious while doing this to avoid pricking your fingers.
Step 4
Place the prepared aralia shoots in a bowl and soak them in cold water with 1 tablespoon of vinegar for about 5 minutes. This step helps to reduce any astringency and makes them more palatable. After soaking, rinse them thoroughly under running water and drain them well in a colander.
Step 5
Now, let’s prepare the crispy batter for the fritters. In a mixing bowl, combine 1 cup of frying powder with 1/2 cup of cold water. The consistency of the batter is crucial; it should be neither too thick nor too thin. It should flow smoothly when lifted with a spoon.
Step 6
Season the batter by adding 0.5 teaspoon of salt. This enhances the flavor of the batter itself and complements the natural taste of the aralia shoots.
Step 7
In a deep frying pan or pot, heat a generous amount of cooking oil over medium-high heat. The oil temperature is key to achieving a crispy fritter. Test the oil by dropping a small amount of batter; it should sizzle and float to the surface immediately when ready.
Step 8
Dip the drained aralia shoots into the prepared batter, ensuring they are evenly coated. A moderate coating is best; too much batter can make the fritters soggy.
Step 9
After coating the aralia shoots, fully immerse them in the batter to ensure the coating adheres well. If you prefer a thinner coating, you can lightly dip them in the batter before frying.
Step 10
To check if the oil is hot enough, drop a small bit of batter into the hot oil. If it immediately bubbles and floats to the surface, the oil is ready for frying the aralia shoots.
Step 11
Carefully place the battered aralia shoots, one by one, into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy fritters. Fry in batches if necessary.
Step 12
Fry the aralia shoots for about 1-2 minutes, or until the batter begins to turn golden brown. Then, using tongs, flip them to ensure they are evenly fried on all sides until they achieve a beautiful golden-brown color.
Step 13
Once perfectly fried, remove the aralia fritters from the oil and place them on a wire rack or paper towels to drain any excess oil. This step is essential for maintaining their crispiness.
Step 14
For an optional dipping sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 0.5 teaspoon of gochugaru in a small bowl. This sauce provides a zesty counterpoint to the rich fritters.
Step 15
Arrange the freshly fried aralia fritters on a serving plate. Enjoy them immediately while they are warm and at their crispiest. Savor the unique aroma and delightful texture of this spring specialty!
