Quick & Easy Korean Zucchini Fritters (Hobak Jeon) Recipe
Quick & Easy Korean Zucchini Fritters (Hobak Jeon) are crispy, golden-brown pancakes made from thinly sliced zucchini coated in a light batter and pan-fried to perfection. These savory fritters feature a simple dipping sauce made from soy sauce, rice vinegar, sesame oil, and a hint of spice, offering a delicious balance of flavors perfect for a snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Scale
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
- Slice and salt the zucchini: Slice the zucchini into 1/4-inch-thick slices, removing the ends. Arrange the slices in a single layer on a cutting board. Sprinkle salt evenly on both sides of the slices and let them sit for 10 minutes to draw out excess liquid. Then lightly pat the slices dry with a clean kitchen paper towel to remove moisture.
- Coat the zucchini slices: Prepare a shallow bowl with potato starch, cornstarch, or all-purpose flour. Coat each zucchini slice evenly in the starch or flour, shaking off any excess to ensure an even, light coating without clumps.
- Arrange on baking tray: Place the coated zucchini slices in a single layer on a large baking tray lined with parchment paper, ensuring the slices do not overlap. This keeps them dry and ready for frying.
- Prepare egg batter: In a small mixing bowl, beat the eggs together with 1/2 teaspoon of toasted sesame oil and set the mixture aside.
- Heat oil and fry fritters: Heat 1 tablespoon (15 ml) of vegetable or neutral oil in a large pan over medium heat. Dip each zucchini slice into the egg batter, fully coating it, then carefully place it into the hot pan. Fill approximately three-quarters of the pan with fritters to avoid overcrowding, frying in batches as needed.
- Cook until golden brown: Fry each side of the zucchini fritters for 2-3 minutes or until golden yellow and crispy. Use tongs or a spatula to carefully flip the fritters halfway through cooking.
- Drain excess oil: Once cooked, transfer the fritters to a wire rack or a plate lined with paper towels to drain any excess oil. This step helps keep the fritters crispy and prevents them from becoming soggy.
- Prepare dipping sauce and serve: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sesame seeds, and gochugaru or red pepper flakes. Mix well and serve alongside the fritters for dipping and added flavor.
Notes
- Removing excess moisture from zucchini is crucial for crispy fritters.
- Potato starch or cornstarch ensures gluten-free fritters, while all-purpose flour works well for a traditional version.
- Do not overcrowd the pan to ensure even cooking and maintain crispiness.
- Use toasted sesame oil in the egg batter for a richer, nuttier flavor.
- Gochugaru can be adjusted to taste or substituted with any preferred chili flakes.
- The fritters are best enjoyed immediately for optimal crunchiness.
Keywords: Korean zucchini fritters, Hobak Jeon, Korean pancakes, zucchini recipe, crispy fritters, Korean appetizer, gluten-free fritters, quick zucchini snack
