Raymon Kim's Beef Fritters
Beef tenderloin coated with a subtle garlic and ginger aroma, fried crisp without any batter water for a nostalgic Chinese-style dish known as 'Dempura (meat fritter).'
Ingredients needed 2 servings
Recipe
Cooking tips
- When using lean, tough cuts like brisket or flank steak, lightly sprinkle baking powder on the meat before marinating to make the texture much more tender.
- Either potato starch or cornstarch works fine; adjust the amount carefully so the batter doesn’t become too thick like bread dough—this ensures the signature thin, crisp texture of the fritter.
- After the first frying, remove completely and allow the moisture to evaporate before reheating the oil and doing a second fry—this prevents sogginess and maintains crispness over time.
Recommended for
- Those who enjoy the crisp, salty taste of the fritter itself without any sweet and sour sauce.
- Those seeking high-quality homemade appetizers that pair perfectly with beer or baijiu.
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