Crispy Lettuce Pancakes: A Delicious Way to Use Leftover Lettuce
Make Lettuce Pancakes for a Wonderful Dinner Using Leftover Lettuce!
Don’t you hate throwing away fresh lettuce after a meal? Now you don’t have to! Introducing ‘Lettuce Pancakes,’ a delightful dish that highlights the fresh flavors of lettuce. Crispy on the outside and tender on the inside, these pancakes are a perfect accompaniment to leftover meat or thinly sliced green onions, making for an excellent meal or a delightful dinner. Experience the wonderful combination of crisp lettuce and savory pancakes!
Lettuce Pancake Ingredients- 5 heads of lettuce (butterhead or regular, about 20-25 leaves)
- 5-7 small dried shrimp
- 1 cup tempura flour (approx. 100g)
- 2 Tbsp cornstarch or rice flour (approx. 20g)
- 220ml cold water
Optional Accompaniments- 100g cooked beef or pork (shredded or finely chopped)
- 1 white green onion (thinly sliced)
Lettuce Pancake Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp water
- 1 Korean chili pepper (finely chopped)
- 1/6 onion (finely chopped or thinly sliced)
- 100g cooked beef or pork (shredded or finely chopped)
- 1 white green onion (thinly sliced)
Lettuce Pancake Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp water
- 1 Korean chili pepper (finely chopped)
- 1/6 onion (finely chopped or thinly sliced)
Cooking Instructions
Step 1
First, prepare the lettuce. Cut the thick stem of each lettuce leaf in half, then cut the leaves into manageable pieces (about 5-7 cm), ensuring 1-2 leaves remain attached to the stem. This helps the leaves stay intact and keeps the pancakes looking neat while cooking.
Step 2
In a bowl, combine the tempura flour, cornstarch (or rice flour), and cold water. Whisk or stir with chopsticks until you have a smooth batter without lumps. The consistency should be pourable, not too thick or too thin.
Step 3
Add the prepared lettuce leaves to the batter. Gently toss with chopsticks or a spatula, ensuring each lettuce leaf is evenly coated with the batter. Be careful not to overmix, as this will help preserve the fresh crispness of the lettuce.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Carefully place the batter-coated lettuce leaves onto the hot pan, arranging them neatly. Top each pancake with 3-4 dried shrimp. Cook over medium-low heat for about 2-3 minutes until golden brown, then flip and cook the other side until equally golden and crispy. Ensure they are cooked through until the edges are nicely crisp.
Step 5
Let’s make a delicious dipping sauce! In a small bowl, combine the soy sauce, vinegar, and water. Stir well. Add the finely chopped Korean chili pepper and thinly sliced onion, then mix again. This simple yet refreshing sauce is ready to complement your pancakes. The spicy kick and crisp vegetables will enhance the flavor of the lettuce pancakes.
Step 6
Once the lettuce pancakes are warm and crispy, top them with your choice of shredded meat and thinly sliced white green onion. Drizzle with the prepared sauce and add the chili and onion mixture. Wrap everything together and enjoy! The delightful combination of crisp lettuce, savory meat, and the tangy sauce will be a treat for your taste buds!
