Description
Quick & Easy Korean Zucchini Fritters (Hobak Jeon) are crispy, golden-brown zucchini slices coated in a light batter and pan-fried to perfection. Perfect as an appetizer or side dish, these fritters pair wonderfully with a tangy soy-based dipping sauce seasoned with sesame oil, sesame seeds, and a touch of heat from gochugaru. This simple recipe takes only 30 minutes and serves 4, making it an ideal choice for a flavorful, fast Korean-inspired snack or accompaniment.
Ingredients
Zucchini Fritters
- 0.885 lb zucchini (or 2 x 7-inch long zucchinis)
- 2 large eggs
- 1 tsp salt
- 1/2 tsp toasted sesame oil
- 1/4 cup potato starch (or cornstarch for gluten-free, or all-purpose flour)
- 2 tbsp vegetable oil (or any neutral oil)
Dipping Sauce
- 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
- Prepare Zucchini: Slice the zucchini into 1/4-inch-thick slices, discarding the ends. Lay the slices in a single layer on your cutting board.
- Salt and Drain: Evenly sprinkle salt on both sides of the zucchini slices. Let them sit for 10 minutes to draw out excess moisture, then lightly pat dry with a clean kitchen paper towel to remove remaining liquid.
- Coat with Starch: Pour potato starch or your chosen flour into a shallow bowl. Coat each zucchini slice evenly with starch, shaking off any excess to ensure a light, even coating.
- Arrange on Tray: Place the coated zucchini slices in a single layer on a large baking tray lined with parchment paper, making sure they do not overlap.
- Prepare Egg Batter: In a small mixing bowl, beat the eggs together with 1/2 teaspoon toasted sesame oil. Set this mixture aside for dipping.
- Heat Oil: Warm 1 tablespoon of vegetable oil in a large pan over medium heat. The oil should be hot enough to sizzle when a batter-coated slice is added.
- Fry the Fritters: Dip each zucchini slice into the egg batter to fully coat, then carefully place it in the pan. Fry in batches to avoid overcrowding, filling about three-quarters of the pan each time. Cook each side for 2-3 minutes until golden brown and crispy.
- Drain Excess Oil: Once cooked, transfer the fritters onto a wire rack or a paper towel-lined plate to drain excess oil and maintain crispiness.
- Make Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sesame seeds, and gochugaru. Stir well to mix all flavors evenly.
- Serve and Enjoy: Serve the warm zucchini fritters immediately with the prepared dipping sauce for a delicious Korean-inspired snack or side.
Notes
- For a gluten-free version, use cornstarch for coating and tamari or coconut aminos in the dipping sauce.
- Adjust gochugaru or red pepper flakes quantity according to your preferred spice level.
- Do not overcrowd the frying pan to ensure even cooking and crispiness.
- Use fresh zucchini for the best texture and flavor.
- If zucchini is very watery, you may want to press the slices with a clean towel after salting to remove more moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
