Zucchini Fritters | Hobak Jeon
- Chelsea Ho
- May 23, 2020
- 1 min read
This is a 3-ingredient recipe for Korean Zucchini Fritters. This summer squash (or 'courgette' in French), yellow or green, has a concentrated sweetness when just lightly cooked. This recipe coats this vegetable in cornflour and egg, which helps seal all the juices within the zucchini and makes for a refreshing yet somewhat sinful snack.
INGREDIENTS:
One zucchini, cut into circular, 1.5cm (half-inch) thick slices
One egg, beaten
Half a cup of corn flour (enough to coat all the slices of zucchini)
Two tablespoons of oil
METHOD:
On a flat plate, coat the zucchini slices with cornflour.
Heat up a frying pan with oil.
Once sufficiently heated, dip a slice of zucchini in the egg mixture and gently place it onto the pan.
Repeat step 3, but do not fill the pan up with too many zucchini slices, otherwise the zucchini will end up being boiled/steamed rather than pan-fried. There should be a small gap between each slice.
When the zucchini slices turn golden, take them out of the pan and leave them on a rack or plate with paper towels to cool.
Assembly
Arrange on a plate and serve immediately with a dip of your choice.
Chelsea Ho
The Ordinary Gourmet
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