Crispy Perilla Leaf Fritters (Bugak)
How to Make Crispy Perilla Leaf Fritters: A Delicious and Healthy Side Dish or Snack
Enjoy the fresh, aromatic flavor of perilla leaves transformed into crispy fritters right in your own kitchen. This recipe uses a glutinous rice paste to enhance the leaves’ natural scent and sesame seeds for a nutty crunch. Perilla leaf fritters are a perfect side dish for rice or a delightful snack with a cold drink!
Ingredients
- 1 bunch fresh perilla leaves
- 1 Tbsp vinegar (for washing leaves)
- 3 Tbsp glutinous rice flour
- 1 cup water (200ml)
- 1/3 tsp salt
- 1 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds
- Cooking oil (for deep frying)
Cooking Instructions
Step 1
First, select fresh perilla leaves and wash them thoroughly under running water multiple times. Place the washed leaves in a bowl and soak them in water with 1 tablespoon of vinegar for about 10 minutes. This helps remove any pesticide residue and enhances their aroma. After soaking, drain the leaves and ensure they are completely dry.
Step 2
In a pot, combine 1 cup (200ml) of water, 3 tablespoons of glutinous rice flour, and 1/3 teaspoon of salt. Whisk until there are no lumps. Cook over medium-low heat, stirring constantly, until a thick, paste-like consistency is achieved. The paste shouldn’t be too watery or too stiff, as this affects how well it adheres to the leaves.
Step 3
Prepare the thoroughly washed and dried perilla leaves. Using a pastry brush or a clean brush, spread the glutinous rice paste evenly over both sides of each perilla leaf. It’s best to work with one leaf at a time to prevent the paste from drying out. For a sturdier fritter, you can fold the leaf in half after applying paste to one side, and then spread paste on the unfolded side.
Step 4
Arrange the paste-coated perilla leaves on a dehydrator rack, ensuring they do not overlap. Overlapping will prevent even drying and can lead to a soggy texture.
Step 5
Prepare the white and black sesame seeds. These will be pressed onto the perilla leaves to add visual appeal and a delightful nutty flavor.
Step 6
Here’s a helpful tip for attaching the sesame seeds: Lightly dip the tip of a wooden chopstick in water or a little glutinous rice paste. Then, pick up some sesame seeds and gently press them onto the perilla leaves. This makes it easy to place the seeds without disturbing the leaf’s shape.
Step 7
The glutinous rice paste on the perilla leaves helps the sesame seeds adhere beautifully. Pressing the seeds on like this creates visually appealing and deliciously nutty perilla leaf fritters.
Step 8
Place the perilla leaf fritters in the dehydrator to begin the drying process. Drying times and temperatures can vary depending on your dehydrator model. For best results, I recommend drying at 70°C (158°F) for 5 hours to remove initial moisture, then lowering the temperature to 55°C (131°F) and drying for another 5 hours. This two-stage drying method ensures maximum crispiness.
Step 9
After the first drying cycle, apply a thin layer of glutinous rice paste to the perilla leaves again. This step strengthens the fritters and prevents them from breaking apart during frying. Be gentle when applying the second coat of paste to avoid damaging the leaves.
Step 10
Place the perilla leaves, now with a second coat of paste, back into the dehydrator. Repeat the drying process: 5 hours at 70°C (158°F), followed by 5 hours at 55°C (131°F). A total of 10 hours of drying should make the fritters completely dry and brittle.
Step 11
Once dried, the perilla leaf fritters should feel very brittle and crisp to the touch, breaking easily. They should also hold their shape well.
Step 12
Now it’s time to fry your delicious perilla leaf fritters! Your homemade crispy perilla leaf snacks are ready.
Step 13
Heat a generous amount of cooking oil in a pan over medium-high heat. The oil temperature is crucial: too low and the fritters will be greasy, too high and they will burn.
Step 14
To test the oil temperature, insert the tip of a chopstick into the oil. When small, steady bubbles (like tiny popcorn) begin to form around it, the oil is ready. Carefully place the dried perilla leaf fritters into the hot oil. You’ll know they are cooking perfectly when the glutinous rice paste part puffs up and turns white, resembling ‘rice flower’ blossoms. Fry until lightly golden brown, then flip to cook the other side. Once puffed and golden, remove from the oil and drain on paper towels. Be careful not to over-fry, as they can become too hard.
Step 15
Your aromatic and crispy perilla leaf fritters are complete! Serve them with warm rice or enjoy them as a crunchy snack with a cold beverage. Store any leftover fritters in an airtight container in a cool, dry place to maintain their crispiness.
