Easy Korean Zucchini Fritters (Hobak Jeon)

By Kimchimari · 25 min

Ingredients

Instructions

1. Cut the zucchini into 1/4-inch slices and lay them out in layers on a plate.
2. Lightly sprinkle each layer of zucchini slices with good-quality sea salt.
3. Leave them for 5 to 7 minutes so they become well salted and slightly pickled.
4. Meanwhile, put flour on a plate or shallow bowl. Whisk the egg in another shallow bowl and add a pinch of salt.
5. Coat the zucchini slices in flour on both sides and set aside.
6. Heat about 2 tbsp vegetable or olive oil in a large frying pan over medium-high heat. Dip each floured slice in the beaten egg, coat fully, then place in the pan.
7. Cook until both sides are nicely browned, then remove from the heat.
8. Mix the soy sauce and rice vinegar in a small dish to make a dipping sauce.
9. Serve the fritters with the sauce as banchan.

Summarized from Kimchimari's video. Watch it for the details.

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