Crispy and Delicious Eggplant Pancakes (Gajijeon)
How to Make Delicious Eggplant Pancakes on a Rainy Day
Let’s make eggplant pancakes, the perfect dish for a rainy day. This recipe highlights the wonderfully soft texture of eggplant paired with a delightful crispy coating.
Main Ingredients
- 1 eggplant
- 2 eggs
- 1/4 carrot
Cooking Instructions
Step 1
Hello everyone! Today, I’m going to share a recipe for fluffy eggplant pancakes, which taste especially wonderful on a rainy day. Are you ready? Let’s get started!
Step 2
First, wash the eggplant thoroughly. The outer skin of the eggplant can become tough when cooked and is slippery, making it dangerous to cut. So, make a slight incision on the outer part of the eggplant and cut it towards the inside, forming a half-moon shape. Slicing it about 0.5cm thick will result in a soft and enjoyable texture when cooked.
Step 3
Place 30g of tempura flour into a large plastic bag. Add the sliced eggplant to the bag, seal it tightly, and shake gently to coat the eggplant evenly with the flour. This method ensures a light and even coating without clumping, leading to even crispier eggplant pancakes.
Step 4
Finely julienne the 1/4 carrot. In a bowl, whisk the 2 eggs, then add the julienned carrot and a pinch of salt. Mix well. We’re adding just a tiny pinch of salt because we’ll be dipping the pancakes in soy sauce, which will provide additional seasoning.
Step 5
Next, coat the flour-dusted eggplant slices evenly with the egg mixture. Using chopsticks or a skewer will help coat them gently without breaking, ensuring a beautiful egg coating. The addition of carrots will also make the dish look more appealing.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, carefully place the egg-coated eggplant slices into the oil. Fry them until golden brown on both sides, about 3-4 minutes per side, until the eggplant is tender and the coating is crispy. Be mindful of the heat to prevent burning.
Step 7
Your delicious eggplant pancakes are ready! The colorful carrots make them visually appealing and nutritious. Enjoying these eggplant pancakes with a glass of makgeolli (Korean rice wine) on a rainy day is truly wonderful. It’s a simple yet fantastic dish, so be sure to try making it!
