Best 2 Korean Hobak Jeon Zucchini Pancakesfritters Recipes

KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS) image

Yield 2 pancakes

Number Of Ingredients 13

1 large hobak (zucchini), julienned or cut into matchstick pieces
1 carrot, peeled and grated
1/2 cup all-purpose flour
1/2 cup buchim garu, Korean Pancake Mix (if unavailable use all flour)
1 cup water
2 tbsp olive or vegetable oil
For Dipping Sauce:
2 tbsp light soy sauce
1 tsp apple cider vinegar (regular vinegar okay)
1/2 tsp sugar
sprinkle gochugaru (red pepper flakes)
green onion, thin slices
sprinkle toasted sesame seeds

Steps:

Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl. Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly. Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned. Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce. Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy *Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don't stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.

Hobak Jeon (Pan-Fried Zucchini) image

Provided by Elyse Inamine

Time 20m

Yield 4 servings, as banchan or appetizer

Number Of Ingredients 11

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon maple syrup
1/4 teaspoon gochugaru (Korean red-chile flakes)
1/4 teaspoon sesame seeds
1 scallion, trimmed and thinly sliced (white and light green parts)
1 large Korean zucchini or 2 American zucchini (about ¾ pound), sliced into ½-inch-thick rounds
1 teaspoon all-purpose flour
1 large egg
1 tablespoon fish sauce
1 tablespoon vegetable oil

Steps:

Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.