Soft and Savory Summer Delicacy: Eggplant Pancakes (Gajijeon)
A Magical Eggplant Pancake Recipe That Will Make Even Eggplant Haters Fall in Love! Enjoy a Simple Summer Treat with Seasonal Eggplant.
Discover a special eggplant pancake recipe that uses seasonal summer eggplant, enhanced with potato starch for a crispy and savory flavor. These eggplant pancakes, crispy on the outside and tender on the inside, are so delicious that even family members who dislike eggplant will devour them in no time. Perfect for a simple yet impressive meal or a delightful snack with drinks, try making these fantastic eggplant pancakes today!
Eggplant Pancake Ingredients- 2 fresh eggplants
- 1-2 eggs
- Generous amount of cooking oil
- Pinch of salt
- 2 Tbsp potato starch
Sweet and Tangy Soy Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- Sesame seeds to taste
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- Sesame seeds to taste
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water. After patting them dry, slice them diagonally about 0.5 cm thick. Sprinkle a pinch of salt over the sliced eggplant and let it sit for about 5 minutes. This helps to remove any bitterness and draw out moisture, resulting in more flavorful pancakes.
Step 2
Crack 1-2 eggs into a bowl and whisk them well with a fork or whisk until smooth. Ensure the egg mixture isn’t too thin, as this will help the batter adhere nicely to the eggplant.
Step 3
Prepare a large plastic resealable bag. Add the salted and slightly drained eggplant slices into the bag.
Step 4
Sprinkle 2 Tbsp of potato starch evenly over the eggplants in the bag. Using potato starch is key; it absorbs the eggplant’s moisture and creates a wonderfully crispy texture when fried.
Step 5
Firmly hold the opening of the plastic bag with both hands and shake it gently up and down. Be careful not to break the eggplant slices. Shake until the potato starch evenly coats each slice with a thin layer.
Step 6
Take the potato-starch-coated eggplant slices out of the bag and dip them into the whisked egg mixture, ensuring both sides are evenly coated. Gently shake off any excess egg wash.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the egg-coated eggplant slices into the pan, making sure they don’t touch each other. Using plenty of oil is important for even cooking, preventing burning, and achieving a perfectly crisp pancake.
Step 8
Once the bottom side of the eggplant is golden brown, carefully flip them using a spatula. Cook the other side until golden brown. Eggplant cooks quickly, and the egg coating can burn easily, so maintain medium heat and keep a close eye on them to prevent burning.
Step 9
Transfer the cooked eggplant pancakes to a plate lined with paper towels to absorb any excess oil. This makes them cleaner and more pleasant to eat. Arrange the finished pancakes on a serving plate. Serve with the simple dipping sauce (1 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp water, a pinch of sesame seeds) and enjoy by dipping each piece. My children absolutely loved them and finished them in no time!
