Crispy Korean Zucchini Fritters are a special dish for me. I remember the first time I made them in my tiny kitchen. It was a hot summer day, and I had just picked fresh zucchinis from my garden. The thought of creating Crispy Korean Zucchini Fritters filled me with excitement. I wanted something crunchy and tasty to enjoy with my friends. As I gathered the ingredients, I felt happy, knowing I was about to make a dish that would bring smiles all around the table.
The Ingredients Come Together
To make Crispy Korean Zucchini Fritters, I started by washing the zucchinis. I sliced them thinly and mixed them with salt to let the water drain. This step is important because it keeps the fritters from becoming soggy. Then, I added a bit of flour, garlic, and green onions to the zucchini. The smell of fresh garlic filled my kitchen, and I couldn’t wait to taste them. The mixture looked colorful and vibrant, ready to turn into something delicious.
Frying with Love
I heated some oil in my frying pan and dropped spoonful of the zucchini mixture into the bubbling oil. As they fried, the sound of sizzling made my heart race with joy. I watched them turn a beautiful golden brown. It was hard to wait, but I wanted them to be perfectly crispy. Finally, I took them out and placed them on a plate lined with paper towels to soak up the extra oil. The Crispy Korean Zucchini Fritters looked so inviting, and I could already imagine the crunch with every bite.
When my friends arrived, the aroma of the Crispy Korean Zucchini Fritters filled the room. We gathered around the table, eager to dig in. As I served them with a spicy dipping sauce, I felt proud of my creation. The first bite was everything I hoped for—crunchy, flavorful, and oh-so-satisfying! We laughed and shared stories, savoring each fritter together. That day, Crispy Korean Zucchini Fritters became not just a recipe but a memory, a moment of joy, and a reminder of the delicious things that come from the heart.
Table of Contents
Chef’s Notes-Crispy Korean Zucchini Fritters
- Look for medium-sized zucchini that are firm and free of blemishes for the best texture.
- Ensure the zucchini slices are cut to the same thickness (about 1/4-inch) for even cooking. A mandoline can help with precise slicing.
- Letting the salted zucchini sit briefly before cooking helps to draw out excess moisture, which is key to achieving a crispy texture. Be sure to pat them dry before coating them in flour.
- If you want extra crispy fritters, you can double-coat the zucchini by dipping them in flour, egg, and then flour again before frying.
- Make sure the oil is hot enough before adding the zucchini slices. If the oil is too cool, the fritters will absorb too much oil and become greasy.
- Avoid overcrowding the pan, as this lowers the oil temperature and can make the fritters soggy. Fry in batches if necessary, and keep cooked fritters warm in the oven while you finish frying.
- Traditional soy sauce mixed with a little rice vinegar, sesame oil, and chili flakes makes an excellent dipping sauce. A sweeter sauce like honey soy or spicy gochujang also pairs well.
Crispy Korean Zucchini Fritters
4
servings5
minutes15
minutes185
kcal20
minutesDiscover the irresistible charm of Crispy Korean Zucchini Fritters (Hobak Jun)! This quick and easy recipe transforms fresh zucchini into golden-brown delights, perfect as a side dish or a tasty snack. Whether you’re a seasoned cook or just starting, you’ll love the simplicity and deliciousness of this traditional Korean favorite. Pair it with your favorite dipping sauces for an authentic culinary experience that will impress your family and friends. Dive into the vibrant flavors and textures that make this dish a staple in Korean cuisine!
Ingredients
- Vegetables
1 large zucchini thinly sliced into 1/4-inch thick rounds
- Seasonings
2 tsp kosher salt divided
- Batter
1/2 cup all-purpose flour
2 large eggs beaten
- Cooking
1 to 2 tbsp vegetable or olive oil
- Alternative Ingredients:
All-purpose flour: Substitute with chickpea flour for a gluten-free option.
Eggs: Replace with flax eggs or aquafaba to make the recipe vegan.
Vegetable or olive oil: Use canola or sunflower oil as a neutral alternative.
Directions
- Preparing Ingredients – Begin by washing the zucchini thoroughly. Using a sharp chef’s knife, slice the zucchini into uniform 1/4-inch thick rounds. Place the sliced zucchini in a large mixing bowl.
- Seasoning Zucchini – Evenly distribute 1 teaspoon of kosher salt over the zucchini slices. Let them sit for about 2 minutes to draw out excess moisture, enhancing crispiness when fried.
- Preparing Batter – In a separate bowl, whisk together the beaten eggs with the remaining teaspoon of kosher salt until well combined. Pour the all-purpose flour into a shallow dish, readying it for coating.
- Coating Zucchini – Lightly dredge each zucchini slice in flour, ensuring an even coating. Next, dip the floured slices into the egg mixture, allowing any excess to drip off before transferring them to the heated pan.
- Cooking the Fritters – Heat 1 to 2 tablespoons of vegetable or olive oil in a nonstick sauté pan over medium heat. Carefully place the coated zucchini slices into the pan, frying for approximately 3 to 4 minutes on each side until they achieve a light golden brown color.
- Serving Suggestions – Once cooked, transfer the fritters to a paper towel-lined plate to remove excess oil. Serve warm with soy sauce or your choice of dipping sauce for an authentic Korean flavor experience.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- Nonstick Pan
- measuring cups and spoons
Notes
- For the crispiest fritters, ensure the zucchini slices are well-drained after salting to remove excess moisture. Pair these fritters with a tangy soy-based dipping sauce or a spicy chili blend for added flavor. To enhance the dish, consider adding finely chopped scallions or a sprinkle of sesame seeds on top. Serve alongside roasted meats or incorporate into a larger Korean meal for a balanced spread. For a vegan adaptation, replace the eggs with a flaxseed mixture.
Nutrition Facts
- Calories: 185kcal
- Carbohydrates: 15g
- Protein: 7g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 10mg
FAQ- Crispy Korean Zucchini Fritters
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with chickpea flour or a gluten-free flour blend for a gluten-free option.
How can I make this dish vegan?
To make these fritters vegan, replace the eggs with a flax egg mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken) or use aquafaba (the liquid from a can of chickpeas) as an egg substitute.
Can I bake the zucchini fritters instead of frying them?
Yes, you can bake them. Preheat your oven to 425°F (220°C) and place the coated zucchini slices on a parchment-lined baking sheet. Spray them with a bit of oil and bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Why are my fritters soggy?
If the zucchini was not properly drained after salting or if the oil was not hot enough, the fritters can turn out soggy. Make sure to thoroughly pat the zucchini dry and fry at medium heat for the best results.
What can I serve with these zucchini fritters?
These fritters pair wonderfully with Korean dishes like bulgogi or kimchi, or serve them alongside grilled fish or roasted chicken. For a simple snack, enjoy them with a dipping sauce of soy sauce and sesame oil.
