Crispy Zucchini Fritters
Thin-sliced zucchini dipped in a savory egg batter and pan-fried until golden and crispy on both sides. Served with a bright soy-vinegar dipping sauce—the Korean street-food version that tastes way better than it sounds.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 whole zucchini, medium
- 2 whole eggs
- ¼ cup all-purpose flour
- 1 tbsp sesame seeds
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ cup vegetable oil (for frying)
Instructions
- 1
Slice zucchini lengthwise into 1/8-inch-thick strips. Pat dry with a paper towel.
- 2
Whisk eggs with flour and a pinch of salt in a shallow bowl until smooth.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds. Test with a single drop of batter—it should sizzle immediately.
- 4
Dip each zucchini strip into batter, coating both sides, then slide into hot oil. Fry in batches without crowding—about 90 seconds per side until golden and crispy.
- 5
Transfer fritters to a plate. Sprinkle with sesame seeds and a pinch of salt.
- 6
Stir soy sauce with rice vinegar and 1 tbsp water. Serve alongside as a dipping sauce.
Tools you’ll need
- 12-inch skillet
- shallow bowl
- whisk
- paper towels
- slicing knife
- cutting board
- tongs or slotted spoon
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