Quick & Easy Korean Zucchini Fritters (Hobak Jeon)
Ingredients
Scale
- 0.885 lb zucchini (or 2 x 7-inch long zucchinis)
- 2 large eggs
- 1 tsp salt
- 1/2 tsp sesame oil (toasted)
- 1/4 cup potato starch (or cornstarch for gluten-free, or all-purpose flour )
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp regular soy sauce (or tamari sauce or coconut aminos for gluten-free)
- 2 tbsp rice vinegar (or white vinegar/apple cider vinegar)
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1/2 tsp gochugaru (or red pepper flakes/sliced chilis)
Instructions
- Slice the zucchini into 1/4-inch-thick slices and remove the ends. Place sliced zucchini onto cutting board in a single layer.
- Evenly sprinkle salt on both sides of the zucchini slices. Let them sit for 10 minutes to draw out excess liquid. Then lightly dab zucchini with a clean kitchen paper towel to remove excess moisture.
- Prepare a shallow bowl of potato starch or all-purpose flour and evenly coat zucchini slices in it, ensuring no bald spots. Shake off any excess starch or flour.
- Then transfer floured zucchini in a single layer onto a large baking tray lined with parchment paper. Do not overlap them.
- Then in a small mixing bowl, beat eggs and sesame oil and set aside.
- Heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Then dip a zucchini slice into the egg batter and lower it into the pan. Repeat this until three-quarters of the pan is filled and do not over crowd. You'll need to fry in batches.
- Fry fritters each side until yellow golden brown, about 2-3 minutes per side. Transfer cooked fritters onto a wire rack or a paper towel lined plate for excess oil to drain off to prevent soggy fritters.
- Lastly in a small bowl, combine dipping sauce ingredients as listed above and enjoy with fritters.