korean, vegetarian -
Korean Carrot Fritters with Crispy Egg
Korean Carrot Fritters with Crispy Egg
Brunch just got a little more interesting, we're upping the fritter game in a big way!
Made with carrot and kimchi, these fritters are a refreshing new take on the old family favourite, add some crispy eggs for the ultimate weekend brunch dish!
Korean Carrot Fritters with Crispy Egg
Rated 5.0 stars by 1 users
Category
vegetarian
Servings
2-3
Prep Time
20 minutes
Cook Time
10 minutes
Brunch just got a little more interesting, we're upping the fritter game in a big way!
Made with carrot and kimchi, these fritters are a refreshing new take on the old family favourite, add some crispy eggs for the ultimate weekend brunch dish!
Ingredients
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1 Tbs of Korean rub
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6 Carrots, trimmed and washed
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4 Spring Onions both green and white parts, sliced
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A good handful of fresh coriander, roughly chopped, plus extra to serve
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2 Large free range eggs, beaten
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1 Tbsp plain flour
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1 Handful freshly grated parmesan cheese
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Free range eggs
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2Tsb Oil
- 1/2 tbsp of Gochujang chilli sauce
- Salt & pepper to taste
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Dusting of Korean Seasoning
For The Fritter
For The Crispy Egg
Directions
For the Fritter
Grate the carrots, then place into a large bowl with 1 tbs of Korean rub, add the spring onions and as much coriander as you like.
Add in the eggs and the flour to bind everything together, followed by the parmesan cheese (it will melt and again will help to hold the fritter together).
Heat a frying pan, with 1tbsp of oil, dollop in a generous amount of the mixture
Leaving to form a golden crust before flipping and cooking on the second side
- Place fritter on a warm plate and set aside.
For the Crispy Egg
Pour in a little more oil, increase heat and crack you egg into the pan.
Use a spoon to flick oil over egg during frying.
Part of the way through add Gochujang to oil and cover the egg.
Once cooked, season salt, pepper and a dusting of Korean rub.
Serve immediately with fritters