Korean Zucchini Fritters (Hobak Jeon)

Ingredients

• zucchini (Slice into 1/4-inch-thick pieces)
• salt (For seasoning both sides of the zucchini; amount not stated)
• egg (Beat together with sesame oil)
• sesame oil (Used in the egg mixture and dipping sauce; amounts not stated)
• all-purpose flour (For coating the zucchini)
• cooking oil (For pan-frying; amount not stated)
• regular soy sauce (For the dipping sauce)
• rice vinegar (For the dipping sauce)
• sesame seeds (For the dipping sauce)

Steps

1. 1

   Slice the zucchini into 1/4-inch-thick pieces and arrange the slices in a single layer on a cutting board.

2. 2

   Season both sides of the zucchini slices with salt. Let them rest for 10 minutes to draw out excess moisture.

3. 3

   Combine the egg and sesame oil in a bowl, then beat them together.

4. 4

   Evenly coat each zucchini slice in all-purpose flour.

5. 5

   Heat cooking oil in a pan over medium heat.

6. 6

   Dip each flour-coated zucchini slice into the beaten egg mixture.

7. 7

   Place the egg-coated zucchini in the hot pan. Do not overcrowd the pan.

8. 8

   Fry the zucchini for 2–3 minutes on each side, until golden brown.

9. 9

   Transfer the cooked fritters to a serving plate.

10. 10

    For the dipping sauce, combine regular soy sauce, rice vinegar, sesame oil, and sesame seeds.

11. 11

    Serve the fritters with the dipping sauce.

Notes

The source refers to a recipe link for exact measurements, but no ingredient quantities are visible in the supplied description, OCR, or transcript. The description mentions flour/cornstarch, while the spoken method specifically states all-purpose flour; only all-purpose flour is included as the coating ingredient.

Nutrition per serving

• side dish
• vegetarian
• Korean
• pan-fried
• fritters
• zucchini
• quick meal
• 30-minute