Winter Oyster Fritter Lunchbox recipe - ingredients, nutrition and when to eat it
This winter lunchbox pairs rice with oysters coated in egg and Korean pancake mix, then pan-fried until golden.
This winter lunchbox pairs rice with oysters coated in egg and Korean pancake mix, then pan-fried until golden. The oysters' briny flavor goes well with the savory egg coating, making for a satisfying lunch.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 415.7g serving): 685.7 kcal · protein 25.8g · carbohydrate 88.6g · fat 21.8g · sodium 1292mg
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: After rinsing the oysters, gently pat them dry with paper towels so the egg coating sticks well.
Tips: If you're packing them for lunch, let the oyster fritters cool completely before adding them so moisture doesn't build up on the rice.
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Ingredients (1 serving)
- Oyster — 120 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Rice — 1 bowl
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp