This simple recipe teaches us how to make crispy and delightful bubble fried perilla leaves.
The minty, earthy, and subtly spicy perilla leaves are coated with a tempura-inspired coating, offering a delightful combination of light, crispy texture. As they fry, they create mesmerizing bubbles, enhancing not only the taste but also the visual appeal, making your cooking and dining experience extra fun and satisfying.
What Is Perilla Leaf?
Perilla leaves, also known as sesame leaves, are widely used in Asian cuisine for their unique flavor and aroma. You can find fresh perilla leaves at many Asian markets like Hmart or Mitsuwa marketplace, or conveniently purchase them online through platforms like Weee!
In Korean and Chinese cuisines, perilla leaves are commonly used fresh as a garnish, in salads, sushi, wraps, or cooked in various dishes to add flavor and aroma.
In addition to deep frying as demonstrated in this recipe, I also enjoy incorporating perilla leaves into dishes such as Korean pork bone soup or using them as wraps for roasted pork belly.
Additionally, perilla leaves are considered to be healthy and nutritious. They contain various vitamins, minerals, and beneficial compounds.
Tips for making perilla leaves bubble up
1. Make sure the perilla leaves are fresh, free of any holes, and completely dry before coating them with batter to enhance adhesion and crispiness.
2. The batter’s consistency should be similar to heavy cream (not whipped cream), slightly thinner than yogurt. If the batter appears too thick, incorporate a small amount of water to achieve the desired consistency. Coating the perilla leaves with a thin and even layer of batter, while ensuring any excess batter drips off, is essential for achieving even bubbling during frying.
3. Maintain the oil temperature between 355°F to 385°F (180°C to 195°C) for optimal frying results. If the oil is too cool, the batter may become greasy and soggy; conversely, if it’s too hot, the batter might burn quickly.
4. Avoid flipping the leaf once it begins to bubble, as the top surface becomes delicate at this stage. Instead, carefully ladle hot oil over the leaf’s top surface for approximately 2 minutes. As it cooks, the texture will transition from soft to crispy, ensuring that your bubble leaf remains intact without collapsing.
5. Feel free to substitute the perilla leaves with other ingredients, such as magolia flowers, maple leaves, or thinly sliced potatoes.
EQUIPMENT
INGREDIENTS
- 10 fresh perilla leaves
- 1 extra large egg (About 63g with egg shell)
- 4 tbsps of all purpose flour (32g)
- 4 tbsps of cornstarch (32g)
- ¼ tsp of salt (1g)
- 3 tbsps of vegetable oil (39g)
- 2 tbsps of cold water (29g)
- Vegetable oil (About 1-inch depth or deep frying)
INSTRUCTIONS
1. Rinse the perilla leaves under cold water and pat them dry with paper towels. Make sure they are completely dry to ensure the batter adheres properly.
2. Break an egg into a mixing bowl and whisk until well blended. Add all-purpose flour, cornstarch, salt, vegetable oil, and cold water into the bowl. Use a whisk to blend all the ingredients until a smooth mixture forms.
3. Heat 1-inch depth of vegetable oil in a nonstick frying pan until it reaches 375°F (190°C). (If a thermometer isn’t available, you can test the oil’s temperature by dropping a small amount of batter into it. If the batter immediately sizzles and starts to float to the surface, the oil is hot enough for frying.)
4. Dip a perilla leaf into the prepared batter, making sure it’s evenly coated on both side. Allow any excess batter to drip off.
5. Gently lower the coated perilla leaf into the hot oil. Use both hands to extend the leaf, ensuring it remains unfolded as you place it in the oil.
6. The perilla leaf should start bubbling as soon as it touches the oil. Once bubbling begins, use a metal spoon to gently ladle hot oil over the top surface of the leaf. Continue pouring for approximately 2 minutes, or until the top surface becomes lightly golden and crispy. Avoid flipping the leaf, as this could cause the batter coating to break and allow air to escape.
7. Remove fried perilla leaf from the oil using a slotted spoon. Place it on a plate lined with paper towels to drain excess oil.
8. Repeat with the rest of the perilla leaves. Serve the bubble fried leaves immediately while they are hot and crispy.
My other snack recipes you will also like:
Bubble Fried Perilla Leaves
Equipment
- Kitchen scale (Or measuring spoons)
- mixing bowl
- Nonstick pan
Ingredients
- 10 perilla leaves (Or maple leaves)
- 1 extra large egg (About 63g with egg shell)
- 4 tbsp all purpose flour (32g)
- 4 tbsp cornstarch (32g)
- ¼ tsp salt (1g)
- 3 tbsp vegetable oil (39g)
- 2 tbsp cold water (29g)
- vegetable oil (For deep frying)
Instructions
- Rinse the perilla leaves under cold water and pat them dry with paper towels. Make sure they are completely dry to ensure the batter adheres properly.
- Break an egg into a mixing bowl and whisk until well blended. Add all-purpose flour, cornstarch, salt, vegetable oil, and cold water into the bowl. Use a whisk to blend all the ingredients until a smooth mixture forms.
- Heat 1-inch depth of vegetable oil in a nonstick frying pan until it reaches 375°F (190°C). (If a thermometer isn't available, you can test the oil's temperature by dropping a small amount of batter into it. If the batter immediately sizzles and starts to float to the surface, the oil is hot enough for frying.)
- Dip a perilla leaf into the prepared batter, making sure it's evenly coated on both side. Allow any excess batter to drip off.
- Gently lower the coated perilla leaf into the hot oil. Use both hands to extend the leaf, ensuring it remains unfolded as you place it in the oil.
- The perilla leaf should start bubbling as soon as it touches the oil. Once bubbling begins, use a metal spoon to gently ladle hot oil over the top surface of the leaf. Continue pouring for approximately 2 minutes, or until the top surface becomes lightly golden and crispy. Avoid flipping the leaf, as this could cause the batter coating to break and allow air to escape.
- Remove fried perilla leaf from the oil using a slotted spoon. Place it on a plate lined with paper towels to drain excess oil.
- Repeat with the rest of the perilla leaves. Serve the bubble fried leaves immediately while they are hot and crispy.
Video
Notes
Tips:
- Use fresh perilla leaves that’s not broken or dehydrated.
- If the egg you’re using is smaller than extra-large (63g), you might need to add an additional 1 to 2 teaspoons of water to achieve the desired flowing consistency of the batter.
- Make sure the oil is hot enough before frying, otherwise the batter coating will be soggy.
- Fry the leaf one by one to maintain the oil temperature and prevent overcrowding.
- Feel free to experiment the bubble frying batter with different ingredients, such as magolia flowers, maple leaves, or thinly sliced potatoes.
This recipe for Bubble Fried Perilla Leaves is so unique and intriguing! I love how you’ve taken such a simple ingredient and turned it into a crispy, flavorful snack. Your detailed instructions and beautiful photos make it easy to follow along. I’m excited to try this at home and introduce my family to a new culinary delight!