Hobak Jeon (Crispy Zucchini Fritters)
Pan-fried Korean zucchini fritters with a light, crispy exterior and tender center. Served with a tangy soy-vinegar dipping sauce for an irresistible vegetarian appetizer or side.
- Total time
- 25 min
- Servings
- 3
- Calories
- 156
- Protein
- 7g
Ingredients
- 1.5 lbs zucchini
- 2 large eggs
- 3 tbsp cornstarch
- ¾ tsp salt
- ¼ tsp black pepper
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions
- 1
Slice zucchini into 1/4-inch-thick rounds. Toss with 0.5 tsp salt in a colander and let sit 10 minutes to drain.
- 2
Gather zucchini in a clean kitchen towel and squeeze firmly until no liquid drips out.
- 3
Whisk eggs, cornstarch, 0.25 tsp salt, and black pepper in a bowl until smooth.
- 4
Stir soy sauce and rice vinegar together in a small bowl for dipping sauce.
- 5
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 6
Toss zucchini rounds in egg batter until fully coated. Working in batches, lay fritters flat in hot skillet without crowding.
- 7
Cook fritters 3 minutes per side without moving them until edges turn golden brown and crispy.
- 8
Transfer cooked fritters to a paper-towel-lined plate. Repeat with remaining zucchini and batter.
- 9
Serve fritters hot with soy-vinegar dipping sauce on the side.
Tools you’ll need
- colander
- kitchen towel
- large mixing bowl
- small mixing bowl
- whisk
- 12-inch skillet
- paper towels
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