KOREAN PANCAKE WITH SCALLIONS (PA JUN)
Steps:
- Gather the ingredients.
- In a medium bowl, mix the flour, eggs, salt, scallions, and water, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, which allows the pa jun to cook quickly and evenly. Add more water if needed.
- Heat a medium nonstick skillet over medium heat and coat it with the oil.
- Pour batter to just coat the bottom of the skillet.
- Cook for 3 to 4 minutes until set and golden brown on the bottom.
- Flip the pancake over with the help of a spatula.
- Finish by cooking 2 to 3 more minutes.
- Serve with soy sauce or a spicy dipping sauce. Enjoy.
Nutrition Facts : Calories 325 kcal, Carbohydrate 50 g, Cholesterol 93 mg, Fiber 2 g, Protein 11 g, SaturatedFat 1 g, Sodium 1452 mg, Sugar 1 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE)
Crispy delicious Korean scallion pancakes with seafood!
Provided by Hyosun
Categories Appetizer
Number Of Ingredients 14
Steps:
- Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
- In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.
- Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
- Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.
- Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3 - 4 minutes). Reduce the heat to medium if the pancake is browning too fast.
- Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 - 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.
BATTER-FRIED SCALLIONS
Make and share this Batter-Fried Scallions recipe from Food.com.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk wine into flour in a bowl until smooth.
- Season with salt, black & red pepper.
- Halve scallions crosswise.
- Dip into batter, and fry in hot vegetable oil in a skillet over medium heat until crisp, 2-3 minutes.
- Drain on paper towels, and salt generously.
Nutrition Facts : Calories 210.6, Fat 0.6, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 36.4, Fiber 4.7, Sugar 4.1, Protein 6
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients, except the extra flour, whisk together.
- Add beer and only mix lightly.
- DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
- You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
- For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
- Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
- This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
- When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).
FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
- Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
- Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
- Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLION CORNMEAL FRITTERS
Categories Appetizer Brunch Side Fry Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 18 fritters
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
- Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).
DEEP-FRIED BROCCOLI AND CARROTS IN SCALLION AND CAPER BEER BATTER
Categories Beer Appetizer Side Fry Quick & Easy Broccoli Carrot Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. In a bowl whisk together the flour, the beer, the scallions, the capers, and the salt. In a heavy kettle heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, working in batches dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring it as it is fried to paper towels to drain. Dip the carrots in the batter and fry them for 2 minutes in the same manner.
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