Quick & Easy Korean Zucchini Fritters (Hobak Jeon) Recipe
Hobak jeon is a Korean side dish of zucchini rounds dipped in egg and pan-fried, and it is what I make when a zucchini or two needs using up. The coating is thin and delicate, more like a light omelet around each slice than a breading, and a quick dipping sauce of soy sauce, rice vinegar, sesame oil, sesame seeds and gochugaru goes alongside.
Steps that make a difference
Salting the slices is not optional. It draws out water so the fritters fry instead of steaming, and blotting them dry afterward helps the starch stick. Then coat each slice evenly in potato starch and shake off the excess. Bald spots are where the egg slides off.
- Fry in batches and fill only about three-quarters of the pan, so the oil stays hot.
- Keep the heat at medium. Too hot and the egg browns before the zucchini softens.
- Drain the fritters on a wire rack or paper towels so they stay crisp.
Swaps are easy. Cornstarch or all-purpose flour can replace the potato starch, and tamari or coconut aminos stand in for soy sauce; for a gluten-free plate, use cornstarch and one of those two. Red pepper flakes or sliced chilis work if you cannot find gochugaru. Serve the fritters hot with the sauce, as an appetizer or with a bowl of rice.
If you are cooking your way through a category, all my appetizers in one place is the map.
PrintQuick & Easy Korean Zucchini Fritters (Hobak Jeon)
Korean zucchini fritters made by coating salted zucchini rounds in potato starch and egg, then pan-frying until golden. Served with a soy, rice vinegar and gochugaru dipping sauce.
Ingredients
- 0.885 lb zucchini (or 2 x 7-inch long zucchinis)
- 2 large eggs
- 1 tsp salt
- 1/2 tsp sesame oil (toasted)
- 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)
Instructions
- Slice the zucchini into 1/4-inch-thick slices and remove the ends. Place sliced zucchini onto cutting board in a single layer.
- Evenly sprinkle salt on both sides of the zucchini slices. Let them sit for 10 minutes to draw out excess liquid. Then lightly dab zucchini with a clean kitchen paper towel to remove excess moisture.
- Prepare a shallow bowl of potato starch or all-purpose flour and evenly coat zucchini slices in it, ensuring no bald spots. Shake off any excess starch or flour.
- Then transfer floured zucchini in a single layer onto a large baking tray lined with parchment paper. Do not overlap them.
- Then in a small mixing bowl, beat eggs and sesame oil and set aside.
- Heat 1 tablespoon or 15 ml of vegetable oil in a large pan on medium heat. Then dip a zucchini slice into the egg batter and lower it into the pan. Repeat this until three-quarters of the pan is filled and do not over crowd. You'll need to fry in batches.
- Fry fritters each side until yellow golden brown, about 2-3 minutes per side. Transfer cooked fritters onto a wire rack or a paper towel lined plate for excess oil to drain off to prevent soggy fritters.
- Lastly in a small bowl, combine dipping sauce ingredients as listed above and enjoy with fritters.
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