Crispy Lettuce Pancakes: A Delicious Seasonal Specialty
How to Make Delicious Lettuce Pancakes
Tired of eating lettuce the usual way? Transform fresh, crisp lettuce into delightful savory pancakes! These lettuce jeon are wonderfully crispy on the outside and tender on the inside, making for a simple yet impressive meal or a perfect accompaniment to a glass of makgeolli. The fresh aroma and mild flavor of lettuce combine for a taste everyone will love.
Ingredients- 20 large lettuce leaves (washed and thoroughly drained)
- 1 cup all-purpose flour (standard measuring cup)
- 1 cup tempura flour (standard measuring cup, for extra crispiness)
- 1 large egg
- 2 cups water (standard measuring cup, adjust for batter consistency)
- Canola oil (or vegetable oil, enough for frying)
Cooking Instructions
Step 1
First, wash the fresh lettuce leaves thoroughly under running water. It’s crucial to drain them completely using a colander. Excess water can make the batter too thin.
Step 2
Now, let’s start making the delicious batter for your lettuce pancakes. In a large bowl, add 1 cup of all-purpose flour.
Step 3
Next, add 1 cup of tempura flour to the bowl with the all-purpose flour. Using tempura flour will make your pancakes extra crispy and flavorful.
Step 4
Crack in 1 large egg to add richness and a smoother texture to the batter.
Step 5
Pour in 2 cups of water to achieve the right batter consistency. It’s best to add water gradually, ensuring the batter doesn’t become too runny initially.
Step 6
Using a whisk or chopsticks, mix the dry ingredients, egg, and water until you have a smooth batter with no lumps. Avoid overmixing; just combine until everything is incorporated.
Step 7
Once the batter is ready, it’s time to pan-fry the lettuce. Heat a frying pan over medium heat and add a generous amount of canola oil (or vegetable oil). Plenty of oil ensures the pancakes cook evenly and become golden brown without burning.
Step 8
Dip each drained lettuce leaf into the batter, coating both sides evenly. Aim for a thin, even layer of batter on each leaf.
Step 9
Carefully place the batter-coated lettuce leaves onto the hot, oiled pan. Try to leave some space between the leaves so they don’t stick together while cooking.
Step 10
Reduce the heat to medium-low and cook, flipping occasionally, until both sides are golden brown and wonderfully crispy. They are ready when the lettuce has wilted slightly and the batter is cooked through, boasting a tempting golden hue.
Step 11
Arrange the perfectly cooked lettuce pancakes on a plate. They are best enjoyed immediately while warm! You can also serve them with a soy-based dipping sauce if desired.
