These Korean zucchini fritters, hobak jeon, are super easy to make with delicious results. These tasty slices are perfect to snack on or serve as a side. A great way to use up a glut of zucchini too!
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While I love certain vegetables from other seasons, like asparagus in spring and pumpkins in fall, I have to say summer vegetables are probably my favorites. Corn, green beans and zucchini are all vegetables that thankfully everyone in our house enjoys (well, most of the time) and can be used in a variety of ways.
Zucchini, or courgette as I grew up knowing it in the UK, is probably one of the most versatile, since you can grate it to go in desserts and fritters like Greek zucchini fritters, slice it to fry or grill such as for marinated grilled zucchini and also make it into ribbons as for zucchini involtini.
These Korean fritters start with thin slices of zucchini and give them a simple coating before frying up into crisp deliciousness.
What are jeon?
Jeon are a group of dishes in Korean cooking that might sometimes be translated as fritters, other times pancakes. You can make jeon with vegetables, thin slices of meat, seafood and more. They can also be sweet though the majority are savory.
Most jeon are thin and crisp and quick to make. Some popular styles are pajeon, scallion pancake, and kimchijeon. They can be served as an appetizer, as a side dish (banchan) or as a dish to be enjoyed alongside alcohol (anju).
This zucchini version is another popular version that can be served in all of these ways, and is also one of the easiest to make. You don't need to make a batter, and the prep is minimal. But they're no less tasty for it.
Ingredients for hobak jeon
You need just a few ingredients to make these fried zucchini fritters:
- Zucchini - the main ingredient! You can use whatever variety you have, though traditionally you would use Korean zucchini which are a little paler and sweeter than what you might typically find in Western supermarkets. I'd suggest using really frsh zucchini that are not too big for best flavor.
- Salt - this helps draw out excess moisture and any bitterness from the zucchini, as well as seasoning it slightly.
- Flour - this absorbs the last of the zucchini moisture and helps make an almost batter coating, along with the egg. You can also substitute corn starch or potato starch to be extra crisp, or mix a little in with the regular flour to make slightly crisper. Gluten free flours will also work.
- Egg - this adds the outer coating and makes the batter, as it were.
It's a short and simple list, and the prep is just as straightforward.
How to prepare Korean zucchini fritters
You start by slicing the zucchini into even, relatively thin slices. Don't make them too thin, as they can burn or break, but not so thick they may not cook through. You want a balance of holding their shape and being able to cook through as they fry.
Salt the slices of zucchini and leave them to sit to let the salt draw out liquid. This is the part of the preparation that takes the longest, but you don't need to do anything.
After a few minutes, pat dry the zucchini then dredge the slices in flour. You want to remove excess liquid, but don't go overboard in drying them as a moisture helps the flour stick. Coat the slices all over then tap off any excess flour. Coat all the slices in flour before the next step.
The last step is to dip the slices in beaten egg then fry them. Preheat your skillet/frying pan with a thin layer of neutral oil such as vegetable oil. And have your beaten egg ready in a small dish nearby.
You want to go straight from dipping to pan to save the egg batter that forms being too thick on one side or coming off. Fry in batches, as needed, turning after they start to brown on the underside which may be only a minute or two. Drain the cooked slices on kitchen paper then cook additional batches, as needed, and serve.
A simple dipping sauce
You typically serve these fritters with a simple dipping sauce. The main ingredients are always soy sauce and rice vinegar, though you might also add some sesame oil, a little sugar to balance flavor and maybe other ingredients. Sesame seeds on top are also common.
The sauce is relatively strong in flavor, which works well since the fritters are more plain. But I do suggest going easy on dipping so you enjoy the zucchini flavor, too. Though of course, enjoy as suits your taste.
I recommend making the dipping sauce before you start cooking as the fritters cook up really quickly and I think are best enjoyed soon after cooking.
Korean zucchini fritters, hobak jeon, make a wonderfully easy, quick and tasty appetizer or side. They're perfect just on their own, though even better with dipping sauce as finger food. Or pair them with various mains, too. One things for sure - you'll want to make them more than once!
Try these other snackable vegetable dishes:
- Masala corn (easy, spiced Indian corn - simple and so flavorful!)
- Chickpea fatteh (a tasty combination of pita chips, chickpeas and seasoned yogurt)
- Yuca fries (crisp and tasty, great with Peruvian green sauce, aji verde)
- Plus get more Korean recipes and appetizer recipes in the archives.
Korean zucchini fritters, hobak jeon
Ingredients
- ½ lb zucchini ½lb is 1 medium zucchini (courgette)
- ½ teaspoon salt
- 1 egg
- 2 tablespoon flour
For dipping sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or a little more, to taste
- 1 teaspoon water
- 1 pinch sugar
- ½ teaspoon toasted sesame seeds
For frying
- 2 tablespoon vegetable oil or other neutral oil, or more, as needed
Instructions
- Trim the ends off the zucchini/courgette then slice in equal round slices, roughly ¼-1/3 inch (6-8mm) wide. Sprinkle the salt over the slices then gently toss the slices to coat with the salt. Spread the slices out and leave for around 10 minutes for the salt to draw out liquid from the zucchini.
- Meanwhile, mix together the ingredients for the dipping sauce - mix the soy sauce, vinegar, water, sugar and sesame seeds in a small bowl and set aside. Crack the egg into a small bowl or dish and beat it until well mixed (though it shouldn't be too bubbly). Set aside.
- Once the zucchini slices have little droplets of liquid on them, pat them dry with paper towel. Don't press them dry too hard - a little liquid helps the flour to stick, but they shouldn't be overly wet.
- Place the flour in a small dish then dip each slice of zucchini in the flour and turn so they are coated lightly on both sides. Try to make sure they are coated all over. Tap the slice to shake off excess flour then set aside. Repeat with the rest of the slices - you want them all coated before you start cooking. Lay them in either a single layer or gently prepped against each other but not fully overlapping as you don't want one slice removing the flour from another or them sticking together.
- Prepare a small to medium skillet/frying pan by adding a thin layer of oil over the bottom and warming over a medium heat. Set your dish with the egg up near you stove and have the zucchini ready next to it.
- Once the oil is warm, dip a slice of zucchini at a time in the egg so it's coated all over, let excess egg drain off then drop it directly into the warm skillet. Repeat with other slices so you have a few in the skillet with gaps between them - you want to have the skillet filled but not overcrowded.
- Cook each slice for a minute or two, depending on how hot the oil is and how thick the slices are, until the edges start to turn golden. Carefully flip the slices over - the underside should be lightly golden all over. Cook the other side until also lightly golden, roughly another 30 seconds to a minute. You don't want them to become too dark in color, so watch carefully and reduce the heat if needed.
- Remove the cooked slices from the skillet and drain on kitchen paper to remove excess oil then repeat dipping and cooking the next batch of zucchini slices. Keep repeating until all are cooked, adding a little additional oil to the skillet as needed. Serve warm with the dipping sauce.
Video
Nutrition
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I've drawn on a few recipes for this, including this Korean Bapsang recipe and this My Korean Kitchen recipe.
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