Print

Korean Zucchini Pancakes Recipe

Korean Zucchini Pancakes Recipe
Print Recipe

★★★★★

5.1 from 10 reviews

Korean Zucchini Pancakes, also known as Hobak Jeon, are crispy, savory slices of zucchini coated in flour and egg, then pan-fried to golden perfection. Served with a tangy dipping sauce, these pancakes make a delightful appetizer or side dish that is simple to prepare and packed with fresh flavors.

Ingredients

Scale

Main Ingredients

  • 2 zucchinis (about 10 ounces each)
  • Salt (to taste)
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • Oil for pan frying (about 1 tablespoon)
  • Optional: red pepper slices or herb leaflets (minari, parsley) for garnish

Dipping Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon vinegar
  • Optional: pinch of sugar or black pepper

Instructions

  1. Prepare zucchini: Slice the zucchinis into ⅓-inch rounds. Sprinkle salt evenly on both sides and let them sit for 15–20 minutes to draw out excess moisture. Then pat the slices dry with a paper towel to remove any liquid.
  2. Flour coating: Lightly coat each zucchini slice evenly on both sides with the 1/4 cup of flour, making sure to shake off any excess flour.
  3. Egg dip: Dip each floured zucchini slice into the beaten eggs, ensuring an even coating on both sides.
  4. Pan frying: Heat a non-stick pan over medium heat and add about 1 tablespoon of oil. Place the coated zucchini slices in the pan and fry until the bottom side turns golden and crispy, about 2–3 minutes.
  5. Add garnish and flip: Add red pepper slices or herb leaflets on top of each zucchini slice if using. Flip the slices carefully and cook the other side until golden and cooked through, about another 2 minutes.
  6. Finish cooking: Repeat frying all the zucchini slices in batches, adding more oil if necessary. Keep cooked pancakes warm on a plate.
  7. Prepare dipping sauce: In a small bowl, combine soy sauce, water, and vinegar. Add a pinch of sugar or black pepper if desired, and stir well.
  8. Serve: Serve the warm zucchini pancakes alongside the dipping sauce for a delicious appetizer or side dish.

Notes

  • Salting the zucchini helps reduce water content, preventing soggy pancakes.
  • Use a non-stick pan to ensure easy flipping and avoid sticking.
  • Adjust the amount of oil for pan frying depending on your pan.
  • The dipping sauce can be customized by adding chili flakes or garlic for extra flavor.
  • This dish is best served immediately for optimal crispiness.
  • You can substitute all-purpose flour with gluten-free flour to make this recipe gluten free.

Nutrition

Keywords: Korean zucchini pancakes, Hobak Jeon, Korean side dish, zucchini recipe, vegetarian pancakes, pan-fried zucchini, easy Korean appetizer

Find it online: https://platedbyemma.com/korean-zucchini-pancakes-recipe/