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.
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.