Longevity Fritters

February 17, 2015
0 Ratings
  • Makes 24
Author Notes

I created this recipe especially for Chinese New Year, in honor of one my most enduring friendships with a foodie. While I know very little about traditional Chinese cooking, the many flavors and traditions make experimenting a genuine delight. I created this recipe as an hot d'oeuvre, so that it might be eaten alone, with a dipping sauce or topped with your favorite dish such as spicy eggplant or sizzling duck. I hope you enjoy! —nycnomad

What You'll Need
  • 1 packet Soba Noodles (or noodles of your choice)
  • 2 Eggs
  • 1 tablespoon Soy Sauce (Tamari or aminos)
  • 1 Grated Carrot (Small)
  • 1 Clove of Garlic Minced (optional)
  • 1/4 teaspoon Red Pepper Flakes
  • Fresh Ground Pepper (to taste)
  • 1 tablespoon Finely Chopped Parsley
  • 1 Scallion Finely Chopped
  • 2 tablespoons Coconut oil
  • 1 teaspoon Sesame Oil
  1. Cook the noodles for the specifies amount of time until "almost" done. I used millet and rice noodle soba which called for 4- 5 minutes in salted water. I cooked them for 4 and then drained them and rinsed with cold water. The idea is that the noodles should be a little underdone and cool before you put them into the fritter batter.
  2. In a separate bowl, combine the eggs with the garlic (if you are using it) grated carrot, ginger, scallion, parsley, soy or tamari sauce and the spices. Wisk the ingredients until fully blended and a bit frothy.
  3. Add the pre-cooked noodles to the egg batter and stir until they are fully incorporated.
  4. In a skillet heat a combination of coconut oil and sesame oil over a medium flame. Then using a fork, pick up a moderate amount of noodles and slowly lower into the pan coiling as you go. Do not overcrowd the pan or this can get very messy.
  5. Once the fritters look nicely brown on the underside (3-4 mins), flip with a spatula. Press the fritter down in order to ensure uniform appearance and cooking.
  6. Cook on the flip side for another 2-3 minutes and transfer to a plate covered in a paper towel (to remove excess oil). Serve alone, with your favorite dipping sauce, such as sriracha or topped with something decadent such as Peking duck or spicy eggplant. These are best eaten fresh and hot, but are still delicious after they have cooled!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • nycnomad

2 Reviews

LeBec F. February 24, 2015
Nice innovation here! I'm def adding sauteed slivered shiitakes and shrimp. Thx much!
nycnomad February 24, 2015
Thank you! Those sound like fantastic ideas.