Mugwort Lotus Root Jeon

20260424, #BreakfastDiary 1700, 12°C/sunny I ground it down until no trace remained, but the crunchy texture of the lotus root still comes through. Venerable Sunjae's about 320kcal Mugwort Lotus Root Jeon.

40g mugwort, 300g lotus root, 1T starch, a pinch of salt, 1T ricotta cheese, 1/2 lemon

1. Trim off just the thick stems of the mugwort, rinse under running water, shake off the moisture, and cut into rough pieces. 2. Wash 300g lotus root clean under running water, peel, and grate finely. 3. In a mixing bowl, combine the mugwort from step 1 and grated lotus root from step 2 with 1T starch and a pinch of salt, and mix evenly. 4. Heat oil in a pan and fry the mugwort-lotus root batter from step 3 into pieces of your desired size. 5. Plate it and top with ricotta cheese and a slice of lemon.