Name: Quick & Easy Korean Zucchini Fritters (Hobak Jeon) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 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); 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)

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Introduction

These Quick & Easy Korean Zucchini Fritters, known as Hobak Jeon, are a delicious and simple way to enjoy fresh zucchini. Crispy on the outside and tender inside, they make a perfect snack or side dish with a flavorful dipping sauce.

A white plate filled with many round zucchini slices, each coated in a golden brown, crispy fried batter, stacked neatly to show their green edges and soft yellow centers; in the background, a small clear glass bowl with dark soy-based dipping sauce and another bowl with chopped green onions rest on a white marbled surface, a pair of black chopsticks lies on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 tbsp regular soy sauce (or tamari sauce or coconut aminos for gluten-free)
2 tbsp rice vinegar (or white vinegar or apple cider vinegar)
1 tbsp sesame oil
1 tsp sesame seeds
1/2 tsp gochugaru (or red pepper flakes or sliced chilis)

Instructions

Step 1: Slice the zucchini into 1/4-inch-thick rounds, removing the ends. Arrange them in a single layer on a cutting board.
Step 2: Sprinkle salt evenly on both sides of the zucchini slices and let sit for 10 minutes to draw out excess moisture. Then gently pat dry with a clean kitchen towel.
Step 3: Place potato starch or chosen flour in a shallow bowl. Coat each zucchini slice thoroughly, shaking off the excess.
Step 4: Spread the coated zucchini slices in a single layer on a parchment-lined baking tray without overlapping.
Step 5: In a small bowl, beat the eggs with the toasted sesame oil and set aside.
Step 6: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Dip each zucchini slice into the egg mixture, then carefully place it in the pan. Fry in batches to avoid overcrowding.
Step 7: Cook each fritter for 2–3 minutes per side until golden brown. Drain cooked fritters on a wire rack or paper towels to remove excess oil and maintain crispness.
Step 8: Mix soy sauce, rice vinegar, sesame oil, sesame seeds, and gochugaru in a small bowl to create the dipping sauce. Serve fritters warm with the sauce.

Tips & Variations

For a gluten-free option, use cornstarch instead of all-purpose flour and tamari sauce instead of soy sauce.
Add finely chopped scallions or garlic to the egg batter for extra flavor.
Adjust the amount of gochugaru in the dipping sauce to control the spiciness.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispness before serving. Avoid microwaving as it can make them soggy.

How to Serve

A close-up of a crispy golden brown fried zucchini slice held by black chopsticks, being dipped into a small clear glass bowl filled with dark soy sauce sprinkled with light beige sesame seeds, in the background is a white plate filled with many more fried zucchini slices, all set on a white marbled surface with a white textured cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can use thinly sliced eggplant, carrots, or sweet potatoes for similar fritters. Adjust cooking time as needed depending on the vegetable thickness.

How do I prevent the fritters from being soggy?

Be sure to salt the zucchini and let it sit to draw out moisture, then pat dry thoroughly before coating with starch. Also, drain cooked fritters well on a wire rack to keep them crispy.