Crispy & Chewy Dried Persimmon Fritters: A Nostalgic K-Dessert That Will Captivate Your Taste Buds!
A delightful twist on a classic! Learn how to make crispy, chewy dried persimmon fritters, a perfect K-dessert that evokes comforting, traditional flavors. Easy to make and utterly delicious, these fritters are a must-try snack.
Dried persimmons are wonderfully sweet on their own, but transforming them into crispy, golden fritters takes their deliciousness to a whole new level! This recipe offers a delightful contrast of textures – a light, crunchy exterior giving way to a chewy, sweet interior. It’s a perfect treat for an afternoon tea, a unique dessert after a meal, or simply a delightful snack that brings a touch of nostalgic comfort.
Main Ingredients- 4 dried persimmons
- Vegetable oil for deep-frying (generous amount)
Crispy Frying Batter- 1 cup tempura flour (or frying mix)
- Approx. 3/4 cup cold water (adjust for desired consistency)
- 1 pinch salt
- 0.5 Tbsp vegetable oil (makes the batter crispier!)
- 1 cup tempura flour (or frying mix)
- Approx. 3/4 cup cold water (adjust for desired consistency)
- 1 pinch salt
- 0.5 Tbsp vegetable oil (makes the batter crispier!)
Cooking Instructions
Step 1
Begin by preparing your dried persimmons. Select 4 good-quality dried persimmons that are plump and have a rich, sweet flavor.
Step 2
Carefully remove the stems from the dried persimmons. Then, slice each persimmon lengthwise into halves or quarters, and cut them into bite-sized pieces, about 2-3 cm wide. Slicing them open makes it easier to coat them evenly with batter.
Step 3
In a medium bowl, combine 1 cup of tempura flour and a pinch of salt. Add 0.5 tablespoon of vegetable oil to the dry ingredients. Gradually pour in cold water while gently mixing with chopsticks or a whisk, just until combined and no dry flour remains. Be careful not to overmix, as this can develop gluten and make the fritters tough. A few small lumps are perfectly fine.
Step 4
The ideal batter consistency should be slightly thin, similar to pancake batter, so it drizzles easily from a spoon. If the batter is too thick, the coating will be heavy; if it’s too thin, it might not adhere well. Adjust with a tiny bit more water if needed.
Step 5
Gently dip the prepared dried persimmon pieces into the batter, ensuring each piece is fully coated. Use chopsticks or a fork to gently turn the persimmon pieces, making sure the batter covers them evenly. If the batter seems too thick, add a tiny splash more cold water.
Step 6
Heat a generous amount of vegetable oil in a pot or deep pan over medium-high heat to about 170-180°C (340-355°F). Test the oil temperature by dropping a tiny bit of batter; it should sizzle and float immediately. Carefully place the battered persimmon pieces into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy. Reduce the heat slightly if they are browning too quickly.
Step 7
Once golden and crisp, remove the fried persimmon fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Enjoy them while they are warm for the best crispy and chewy texture! They are delightful on their own, or you can lightly dust them with powdered sugar for an extra touch of sweetness.
