Lotus Root Jeon recipe - ingredients, nutrition and when to eat it
This jeon is made by filling the gaps between lotus root slices with minced vegetables, dipping them in egg, and pan-frying them.
This jeon is made by filling the gaps between lotus root slices with minced vegetables, dipping them in egg, and pan-frying them. The crisp lotus root pairs with the tender filling, and the edges turn golden brown. It makes a lovely side dish for a warm meal.
Vegetables · 25 minutes to cook
Nutrition (per 209.5g serving): 312.5 kcal · protein 9.2g · carbohydrate 26.2g · fat 18.4g · sodium 935.4mg
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: Pat the blanched lotus root dry so the egg mixture coats it evenly.
Tips: Spread the filling in a thin layer so the lotus root pieces hold together and the filling cooks through.
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Ingredients (1 serving)
- Lotus root — 100 g
- Carrot — 20 g
- Onion — 15 g
- Flour — 1 Tbsp
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Salt — 0.5 tsp