Aralia Shoot Pancake recipe - ingredients, nutrition and when to eat it
Spring aralia shoots coated in egg and pan-fried until golden make a delicate seasonal pancake.
Spring aralia shoots coated in egg and pan-fried until golden make a delicate seasonal pancake. Their pleasantly bitter aroma pairs well with the mild flavor of egg, making them a nice side dish for a light lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 211g serving): 260.1 kcal · protein 10.9g · carbohydrate 20.5g · fat 14.6g · sodium 407.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanch the aralia shoots briefly, since overcooking weakens their aroma and texture.
Tips: If they are too wet, the egg coating will slip off easily, so gently press out the moisture by hand after blanching.
Tips: Heat the pan thoroughly, then lower the heat to medium-low so the outside turns golden while the inside stays tender.
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Ingredients (1 serving)
- Aralia shoots — 100 g
- Egg — 1 pc
- All-purpose flour — 20 g
- Cooking oil — 1 Tbsp
- Salt — 1 g
- Water — 30 ml