Shredded Lotus Root Jeon recipe - ingredients, nutrition and when to eat it
Shredded lotus root jeon is made by coating thinly sliced lotus root in batter and pan-frying it until golden.
Shredded lotus root jeon is made by coating thinly sliced lotus root in batter and pan-frying it until golden. The edges turn crisp while the lotus root stays crunchy, making it a good side dish or an easy meal on a rainy day.
Vegetables · 20 minutes to cook
Nutrition (per 206.5g serving): 347.6 kcal · protein 5.9g · carbohydrate 47.6g · fat 14.7g · sodium 705mg
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: Slice the lotus root thinly and evenly so it cooks at about the same rate.
Tips: Keep the batter from getting too runny, and once it’s in the pan, leave it undisturbed until the edges set so it’s easier to flip.
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Ingredients (1 serving)
- Lotus root — 100 g
- Korean pancake mix — 40 g
- Water — 45 ml
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp