Crispy and Fragrant Bearwort Fritters: A Springtime Delicacy to Revive Your Appetite
A Recipe for Crispy and Fragrant Fritters Using Bearwort (Gomchwi)
Introducing bearwort (Gomchwi) fritters, a delightful dish that helps to stimulate your appetite in spring and combat fatigue from spring fever. The exquisite combination of the slightly bitter bearwort and the crispy batter is truly exceptional.
Ingredients- 1 handful of bearwort (Gomchwi) (approx. 100g)
- Vegetable oil, for deep-frying
- 1 cup of tempura flour (for batter)
- 2/3 cup of cold water (ice water recommended)
- 1 Tbsp soy sauce (for dipping sauce)
- 1 Tbsp water (for dipping sauce)
- 1 Tbsp vinegar (for dipping sauce)
Cooking Instructions
Step 1
First, prepare the bearwort leaves. Trim off the tough stems, leaving only about 1-2 cm, or use only the tender leaf parts. The leaves are the main component.
Step 2
To remove any bitterness and enhance the freshness of the bearwort, soak it in cold water with 2 tablespoons of vinegar for 10 minutes. Afterward, rinse it thoroughly under running water about three times, leaving a slight amount of moisture. If it’s too dry, the tempura flour won’t adhere well, so the key is to gently pat it dry, leaving it slightly damp.
Step 3
Coat the prepared bearwort leaves evenly with tempura flour on both sides. Gently shake off any excess flour so that the coating isn’t too thick. This will result in a lighter and crispier fritter.
Step 4
Now, let’s make the batter. In a bowl, combine 1 cup of tempura flour with 2/3 cup of cold water. To achieve extra crispiness, it’s best to use ice-cold water or chilled water with ice cubes. Cold water inhibits gluten formation, making the batter lighter.
Step 5
The tempura batter should be on the thinner side. If it’s too thick, the coating will be heavy, making it difficult to achieve a crispy texture. The batter is ready when it flows smoothly when dropped.
Step 6
Check the temperature of the frying oil. If a small drop of batter immediately floats to the surface, the oil is ready. To create a beautiful flower-like fritter, drizzle the batter into the hot oil with your fingers, scattering it. This technique creates a fluffy, flower-shaped coating. Place the bearwort leaves on top of these delicate batter swirls.
Step 7
Lightly coat the bearwort leaves with the tempura batter on both sides. Aim for a thin coating rather than a thick one.
Step 8
Gently place the bearwort leaves onto the flower-shaped batter swirls in the hot oil. Fry until the bearwort leaves are golden brown and the batter is crispy. Check that the bearwort is tender and the fritter coating is firm.
Step 9
Remove the perfectly fried bearwort fritters from the oil and drain them thoroughly on paper towels or a wire rack. This helps to keep them crispy and prevents them from becoming soggy.
Step 10
Your delicious bearwort fritters are now ready! Aren’t the fluffy flower fritters visually appealing? For the dipping sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of water, and 1 tablespoon of vinegar. This Japanese-style sauce is not too salty and has a pleasant sweet and sour tang that enhances the fritters’ flavor. You can visually see the crispiness, and the airy texture of the batter rivals that of high-end Japanese restaurants. Enjoy this aromatic and special fried dish made with seasonal bearwort!
