Crispy Lotus Root Pancakes (Yeongeunjeon) – Adapted with Meatball Batter
Delicious Lotus Root Pancakes using Autumn Root Vegetables! Easily made with leftover meatball batter.
Create a special pancake using seasonal lotus root! By adapting leftover meatball or pork pancake batter, you’ll make a dish where the crispiness of lotus root harmonizes with the soft, savory batter, perfect for the whole family. Includes a tip to utilize leftover batter efficiently.
Main Ingredients- 1 Lotus Root (choose plump and short ones)
- Pre-made Korean Meatball (Donggeurangttaeng) or Pork Pancake Batter (prepared beforehand)
- Bell Pepper (use various colors for a visually appealing dish)
- 2-3 Eggs
Seasoning & Others- 1 tsp Salt (for blanching lotus root)
- 1 Tbsp Vinegar (for blanching lotus root)
- 2 Tbsp Pancake Mix (to coat the lotus root)
- Sunflower Oil or Cooking Oil (for frying, as needed)
- 1 tsp Salt (for blanching lotus root)
- 1 Tbsp Vinegar (for blanching lotus root)
- 2 Tbsp Pancake Mix (to coat the lotus root)
- Sunflower Oil or Cooking Oil (for frying, as needed)
Cooking Instructions
Step 1
First, prepare the lotus root. Choose plump and short lotus roots as they are ideal for making pancakes. Peel them thoroughly and then slice them about 0.5 cm thick, slightly on the thicker side. Be careful not to slice them too thinly, as they might break.
Step 2
Blanch the sliced lotus root. Fill a pot with plenty of water and bring it to a rolling boil. Add 1 Tbsp of salt and 1 Tbsp of vinegar. Adding vinegar helps prevent the lotus root from browning and preserves its crisp texture. Add the prepared lotus root slices and blanch for just 2-3 minutes. Immediately rinse them under cold water and drain completely.
Step 3
Coat the blanched lotus root with pancake mix. Place the drained lotus root slices in a resealable plastic bag. Add 2 Tbsp of pancake mix and shake the bag well to evenly coat all the lotus root surfaces. This step ensures the batter adheres well to the lotus root.
Step 4
Prepare the egg wash. Crack 2-3 eggs into a bowl and whisk them well to create an egg wash.
Step 5
Get your pre-made Korean meatball (Donggeurangttaeng) or pork pancake batter ready. (Refer to previous recipe @7023162).
Step 6
Fry the pancakes. Heat a non-stick pan over medium-low heat and add a generous amount of sunflower oil. Dip the pancake-mix-coated lotus root slices into the egg wash, coating both sides, and place them in the hot pan. Then, use a spoon to spread the prepared meatball/pancake batter little by little over each lotus root slice. You can artfully arrange small pieces of bell pepper on top for a more appetizing look.
Step 7
Fry until golden brown. Carefully flip the pancakes with a spatula. Gently press down and continue frying until both sides are nicely golden brown and the batter and lotus root are cooked through. Once golden on both sides, your delicious lotus root pancake is ready.
Step 8
Enjoy! The crisp lotus root combined with the soft and savory meatball batter creates a wonderful harmony. These lotus root pancakes are a delightful treat that even children will enjoy without hesitation. Enjoy your delicious meal!
