Crispy & Delicious Homemade Vegetable Fritters
Make Your Own ‘Yachwih’ (Vegetable Fritters) – The Ultimate Snack Recipe
Hello everyone! This is your cooking buddy, Egeupshik. Today, we’re going to make ‘Yachwih’ (Vegetable Fritters) at home, the perfect companion for Tteokbokki. These fritters are crispy on the outside and wonderfully sweet from the vegetables inside. They’re easier to make than you think, so let’s get started!
Generous Ingredients for 30 Servings- 1kg Sweet Potatoes (medium-sized), for sweetness
- 2 Onions, for a crisp texture
- 1 Carrot, adding color and flavor
- 3 Green Onions (Scallions), for aromatic depth
- 2 Cheongyang Peppers (Korean chili peppers), for a hint of spice
- 1kg Frying Flour (Tempura Flour), the secret to crispiness
- 500ml Water, for the perfect batter consistency
Cooking Instructions
Step 1
First, wash and prepare all your vegetables. Peel the sweet potatoes, onions, and carrots, then slice them thinly into strips about 0.5cm thick. Finely chop the green onions (both white and green parts are fine for extra flavor), and mince the Cheongyang peppers after removing the seeds for a gentle spicy kick.
Step 2
In a large bowl, combine the julienned sweet potatoes, onions, carrots, green onions, and minced Cheongyang peppers. Sprinkle the entire 1kg of frying flour over the vegetables. Gently toss everything together with chopsticks or a spatula until the flour evenly coats all the vegetables. The key here is to lightly mix them so they start to clump together a bit.
Step 3
Now, let’s make the batter. Don’t pour all 500ml of water at once. Gradually add the water little by little while mixing, ensuring the frying flour doesn’t form lumps. The batter should be of a consistency that flows slowly when dropped from a spatula, not too thick and not too thin.
Step 4
The batter consistency is crucial: if it’s too thin, the coating will be light and less crispy; if it’s too thick, the coating will be heavy and soggy. The ideal state is when the vegetables naturally clump together – if you scoop some batter and lift it, the vegetables should cling to it in a mass.
Step 5
Heat your frying oil to approximately 165℃ (329°F). Carefully form the vegetable mixture into loose balls or patties with your hands and gently drop them into the hot oil. If the oil is too cool, the fritters will absorb too much oil and become soggy. If it’s too hot, the outside will burn before the inside is cooked. Fry for about 3-4 minutes until golden brown and crispy. Turning them once or twice during frying will ensure even cooking.
Step 6
Once they’re beautifully golden and crisp, remove the vegetable fritters from the oil and place them on a wire rack or paper towels to drain excess oil. Your delicious, homemade vegetable fritters are ready! They are especially delightful when dipped into Tteokbokki sauce.
Step 7
These vegetable fritters taste best when served immediately while they are warm and crispy. To maintain crispiness for longer, you can briefly reheat them in an oven. Enjoy making and eating these wonderful fritters!
