Korean Hobak Jeon Zucchini Pancakesfritters Recipes
HOBAK JEON (PAN-FRIED ZUCCHINI)
This is a fun and easy starter or snack to make. It can easily be adjusted to make more or less depending on how many guests you may have.
Provided by Ann Lee
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Place zucchini slices on a large plate; sprinkle 1 teaspoon salt on top. Let stand for 5 to 10 minutes. Drain off excess moisture and pat zucchini dry.
- Beat remaining 1/4 teaspoon salt and eggs together in a small bowl.
- Coat zucchini slices with flour and dip into beaten eggs.
- Heat a nonstick skillet over medium heat. Cook zucchini until bottom is golden brown, about 5 minutes. Reduce heat to medium-low and flip; press down lightly and cook until second side is golden brown, about 5 minutes more. Transfer to a plate lined with paper towels. Let cool for 1 minute.
- Whisk green onions, soy sauce, sesame oil, vinegar, sesame seeds, and red pepper powder together in a bowl to make dipping sauce. Serve zucchini with dipping sauce.
Nutrition Facts : Calories 153 calories, Carbohydrate 15.7 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 1.5 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 1986.6 mg, Sugar 1.8 g
KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS)
Categories Vegetable Appetizer Kid-Friendly Quick & Easy Healthy
Yield 2 pancakes
Number Of Ingredients 13
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.
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- Place the sliced zucchini on a flat surface (I used a rimmed baking sheet). Sprinkle salt (1/4 tsp) around the zucchini evenly. Rest for about 5 mins. Gently wipe any excess moisture from the zucchini with kitchen paper.
- Place the flour and remaining salt (1/2 tsp) in a freezer bag and add the zucchini. Shake the bag, while holding tightly the open end with one hand, ensuring the zucchini is evenly coated.
- Take out the zucchini from the bag one by one, gently shake off excess flour, dunk them into a bowl of beaten egg. Coat both sides of the zucchini with the egg in batches.
- Preheat a skillet over medium to medium low heat. Once heated, add some cooking oil and spread well. Gently place the zucchini and cook both sides until lightly golden brown.(It is important to cook the zucchini over medium to medium low to heat to avoid burning it. It will take about 3-4 mins to cook both sides but it will depend on the thickness of your zucchini. Flip them over halfway through. You may have to cook them in batches.) Transfer to a plate.
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- Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside in another bowl or plate.
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