Crispy and Delicious Lotus Root Pancakes (Yeongeunjeon)
Enjoy the Wonderful Texture of Lotus Root Pancakes
I absolutely love pancakes, so whenever I try a new food, my first instinct is to make it into a pancake! Just like spinach pancakes, radish pancakes, or makgeolli pancakes, these are incredibly delicious. This recipe focuses on retaining the crispiness of the lotus root for a delightful eating experience. It’s savory, mildly sweet, and easy for anyone to make at home, perfect for a satisfying snack or side dish.
Lotus Root Pancake Ingredients- Boiled lotus root, 1 bowlful (approx. 1 standard Korean soup bowl)
- Pancake mix (jeonmin) or frying powder, as needed (you can also mix in some starch)
- Scallions (green parts only), 6 stalks
Boiling Lotus Root & Seasoning- Vinegar, a little (for boiling the lotus root)
- Vinegar, a little (for boiling the lotus root)
Cooking Instructions
Step 1
Prepare the lotus root. Use a peeler or knife to gently scrape off the skin, and then scrub it thoroughly with a vegetable scrubber to remove any dirt. Slice the lotus root into approximately 0.5cm thick rounds. Bring a pot of water to a rolling boil, then add the sliced lotus root and a splash of vinegar. Boiling the lotus root with vinegar helps remove its slight astringency and enhances its crisp texture. Boil for about 3-5 minutes, then drain and rinse with cold water.
Step 2
In a large bowl, place the pancake mix. Gradually add water while stirring to create a batter. The batter should be thick enough to coat the lotus root pieces well, not too watery or too stiff. It’s ready when it has a slightly thick consistency that drips slowly from a chopstick.
Step 3
Wash and finely chop the scallions, using only the green parts for a cleaner look and taste. You can also add finely chopped carrots or red bell peppers for color and nutrition. For an extra touch, consider adding a small amount of black sesame seeds or beet powder for vibrant colors and added health benefits. Beet powder is excellent as a natural food coloring.
Step 4
Add the boiled and drained lotus root slices to the batter along with the chopped scallions. Gently toss everything together until the lotus root pieces are evenly coated with the batter. Be careful not to overmix, as this can reduce the crispiness of the lotus root.
Step 5
Heat a frying pan over medium heat with a generous amount of cooking oil. Spoon the lotus root mixture onto the pan, shaping them into round or oval pancakes. Cook over medium heat, flipping once, until both sides are golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 6
The beautifully cooked lotus root pancakes are characterized by their crispy exterior and the satisfying crunch of the lotus root inside. Since the lotus root was blanched, you only need to ensure the pancake batter is cooked through. If you’re short on time, making the pancakes thinner will result in an even crispier texture. These lotus root pancakes are perfect as a snack with makgeolli (Korean rice wine) or as a side dish for a meal. Their irresistible crunchy texture will have you reaching for more!
