Crispy Ginseng Fritters with Leftover Curry
Ginseng Curry Fritters: How to Tame the Unique Aroma and Bitterness of Ginseng (Using Leftover Curry)
Enjoying crispy fried ginseng made with leftover curry powder. This recipe effectively balances the ginseng’s natural slight bitterness with a savory and delightful flavor profile.
Main Ingredients- 3-4 thick fresh ginseng roots (approx. 150-200g)
- 1 cup tempura flour
- 2 Tbsp cornstarch
- 1 cup water (ice cold)
- Cooking oil (for deep-frying)
Cooking Instructions
Step 1
Rinse the fresh ginseng thoroughly under running water. Gently scrape off the outer skin or use a peeler to remove any dirt or impurities. If the ginseng is too thick, it might be tough to bite. Slice the thick ginseng into thin, long sticks, about 0.5 cm thick.
Step 2
Lightly coat the sliced ginseng with 2 tablespoons of cornstarch. A thin coating of cornstarch will help the batter adhere better and result in crispier fritters.
Step 3
Now, let’s make the curry batter. In a bowl, combine 2-3 tablespoons of your leftover curry powder and 1/2 cup of tempura flour. Gradually add 1/4 cup of cold water while mixing to form a batter. The batter should be thick enough to coat the ginseng without being too runny. (Adjust the amount of curry powder to your preference.)
Step 4
Dip the cornstarch-coated ginseng sticks into the curry batter, ensuring they are evenly coated. Gently shake off any excess batter. Carefully place the coated ginseng into cooking oil preheated to 170°C (340°F). Deep-fry for about 3-4 minutes, or until golden brown and crispy. Remove the fritters and place them on a wire rack or paper towels to drain excess oil.
Step 5
For an extra crispy texture, let the first batch of fried ginseng cool slightly. Then, prepare a second, thinner batter by mixing 1 tablespoon of tempura flour with 2 tablespoons of water. Lightly dip the fried ginseng into this thin batter. Reheat the oil to 180°C (350°F) and briefly deep-fry the double-coated ginseng for about 30 seconds to 1 minute until very crisp. Drain again. To make the dipping sauce, mix soy sauce, vinegar, sugar (if using), and water. Serve the crispy ginseng fritters with the sauce for a delightful culinary experience.
