Crispy and Savory Twig Kimchi Fritters: A Taste of Spring
The Queen of Spring Greens, Delicious and Crispy Twig Kimchi Fritters
The undisputed star of spring vegetables is the ‘twig kimchi’ (dureup), also known as Aralia elata sprouts! We’ve transformed this queen of mountain vegetables into fragrant and delightful fritters. By using chilled carbonated water instead of plain water and adding a few ice cubes to the batter, we achieve an incredibly crispy and savory result reminiscent of Japanese tempura. Even children who are usually picky about vegetables will love these! ^^
Ingredients
- 10 fresh twig kimchi sprouts (dureup)
- Grapeseed oil (for frying), as needed
Coating for Frying
- 1-2 Tbsp frying powder
Frying Batter
- 2/3 cup frying powder
- 2/3 cup + a little more chilled sparkling water
- 3-4 ice cubes
Soy Dipping Sauce
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 tsp agave syrup
- 1-2 lemon slices (optional)
- 1-2 Tbsp frying powder
Frying Batter
- 2/3 cup frying powder
- 2/3 cup + a little more chilled sparkling water
- 3-4 ice cubes
Soy Dipping Sauce
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 tsp agave syrup
- 1-2 lemon slices (optional)
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 tsp agave syrup
- 1-2 lemon slices (optional)
Cooking Instructions
Step 1
Begin by trimming the tough, woody base of the twig kimchi sprouts. Then, carefully peel off any rough outer skin. Rinse the sprouts thoroughly under cold running water. Make 2-3 shallow cuts lengthwise into the thicker bottom part of each sprout; this helps them cook evenly and absorb flavors better. Pat the prepared sprouts dry.
Step 2
For an extra crispy fritter, we’ll use a special batter! Instead of plain water, pour chilled sparkling water into the frying powder. The carbonation creates a lighter, airier, and crispier crust.
Step 3
Add 3-4 ice cubes to the batter mixture to keep it ice-cold. Whisk gently, just until combined – a few lumps of dry powder are perfectly fine. Overmixing can develop gluten, leading to a tougher fritter. A cold batter is key for maximum crispiness.
Step 4
Place the prepared twig kimchi sprouts into a resealable plastic bag or a wide bowl. Add 1-2 tablespoons of frying powder and gently toss or shake to coat each sprout thinly. This thin layer of dry flour helps the batter adhere better. Lightly shake off any excess flour.
Step 5
Dip the lightly floured sprouts into the prepared cold batter, ensuring they are evenly coated. Let any excess batter drip off. A thin coating is ideal for achieving a delicate crispness. Have your preheated oil ready for frying immediately.
Step 6
Heat grapeseed oil in a pot or deep fryer to 170°C (340°F). Carefully place the battered sprouts into the hot oil and fry them for the first time until lightly golden. This is the initial fry. Remove the sprouts from the oil and let them cool slightly on a wire rack or paper towels. Once they’ve cooled a bit, reintroduce them to the hot oil for a second, shorter fry (about 15-30 seconds) until they are deeply golden and extra crispy. This double-frying technique ensures any remaining moisture is driven out, resulting in an exceptionally crisp texture. Drain on paper towels before serving.
