Twigim — Paris

Twigim covers whatever can go through a light batter: sweet potato rounds, squid, prawn, green chilli, a dumpling of glass noodles, a rolled sheet of seaweed. The batter is thin and the frying aims at brittleness rather than fluff. Pieces are chosen individually from a display case rather than sold as a set portion. A fritter is eaten hot, within minutes of leaving the oil, held in a paper napkin. Convention says to dip it in the tteokbokki sauce, or to submerge it entirely so it goes soft, and the two schools genuinely disagree. A light soy dip is sometimes offered alongside. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.