Korean Zucchini Fritters (Hobak Jeon). These crispy zucchini fritters served with a delicious dipping sauce. This easy and tasty side dish is ready in 30 minutes!
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What is Hobak Jeon?
Hobak Jeon 호박전. "Hobak" generically means squash and "Jeon" means pancake in Korean. It's a Korean zucchini side dish made of sliced zucchini coated in flour and egg pan fried in oil and served with a tangy sesame soy dipping sauce. The fritters have a crispier exterior with a tender middle making it such a delicious way to enjoy zucchini! If you're a big zucchini fan like me, you will love this recipe.
Additionally, this Korean food is served hot or at room temperature. I love to enjoy this Korean zucchini recipe with steamed rice along with many other banchans, which is a translation for "side dishes" in Korean. It's quite popular in Korean cuisine and very simple to make at home! Korean zucchini fritters can be enjoyed any time of the year, however it's most popular served in the summer time or on Korean New Year's Day or Korean Thanksgiving day.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Green zucchinis
- Large eggs
- Salt: 1 teaspoon salt to season the zucchinis and to draw out as much moisture as possible. A little bit of salt goes a long way! Tip: Use paper towels to soak up as much liquid as possible.
- Sesame oil
- All purpose flour: or feel free to substitute with any gluten free flour of your choice like cornstarch or potato starch.
- Neutral oil: any flavorless oil such as avocado oil, sunflower oil, grapeseed oil, vegetable oil, or canola oil. Avoid olive oil, coconut oil, or sesame oil as they are overpowering in scent.
Dipping Sauce:
- Regular soy sauce: just your all purpose soy sauce, not dark soy sauce. If you have light soy sauce or low-sodium soy sauce, please add to taste as the first is saltier.
- Rice vinegar
- Sesame oil
- Toasted sesame seeds
- Red pepper flakes, red chili flakes, sliced red chilli or green chilli (for optional spice)
Garnish: green onion or spring onion
How to Make Korean Zucchini Fritters
Prepare Zucchini
Firstly slice zucchini into ¼-inch-thick slices, removing the ends. Place sliced zucchini onto cutting board in a single layer.
Sprinkle Salt on Zucchini
Secondly, sprinkle salt on both sides of zucchini slices. Allow them to sit for 10 minutes to draw out excess liquid. Then lightly dab zucchini with a clean kitchen paper towel to soak up the liquid.
Coat the Zucchini
Prepare a shallow bowl of flour. Evenly coat zucchini slices in flour, ensuring no bald spots. Shake off excess flour so it's a thin batter of flour.
Transfer Coated Zucchini to a Baking Sheet
Afterwards transfer floured zucchini in a single layer onto a large baking tray lined with parchment paper. Do not overlap them. Alternatively, you may fill a clean plastic bag with flour and add zucchini slices into the bag to toss and coat but you may need more flour.
Prepare Egg Mixture
Then in a small mixing bowl, beat eggs and sesame oil.
Dip & Fry Korean Zucchini Fritters
In a large skillet on medium heat, add 1 tablespoon of oil. Once hot, dip one floured zucchini slice into the egg batter and lower into pan. Continue most of the pan is filled but do not overcrowd the pan.
Fry Korean Zucchini Fritters until Golden
Fry on each side until yellow golden brown, about 2-3 minutes per side. Transfer cooked fritters onto a wire rack or a paper towel lined plate for excess oil to drip off to prevent soggy fritters. Repeat entire process for remaining batch.
Make Dipping Sauce
Meanwhile combine dipping sauce ingredients in a small bowl. Lastly, enjoy zucchini fritters with dip!
Storage & Reheating
These Korean zucchini pancakes will last 2-3 days stored in an airtight container in the fridge. It's best consumed same day as they will become soggier with time.
To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Thinly slice zucchini into ¼-inch thick pieces and don't slice them any thicker. Or they will take much longer to cook.
- Let the zucchini sit in the salt for at least 10 minutes to draw out excess moisture. This makes the fritters crispier.
- Generously coat zucchini in flour or starch ensuring no bald spots. But shake off any excess.
- Dip the zucchini into the beaten egg just before lowering them into the pan. This ensures the egg doesn't drip off.
- Fry until golden brown. This ensures they are crispy and delicious!
FAQ
Can I use other squash to make this recipe?
Yes! However, I recommend any squash that are similar in in size such as Gourmet Gold (yellow squash), Gadzukes, Cocozelle, Zephyr, or Black beauty squash.
Can I Air Fry Korean Zucchini Fritters?
No, I wouldn't suggest it because the egg will drip into the air fryer basket and won't stay on the fritters. It's best to pan fry these.
Other Korean side dishes you may like!
- Korean Fish Cake Stir-Fry
- Korean Cucumber Salad
- Korean Bean Sprout Salad
- Korean Spinach Side Dish
- Mayak Eggs
- Gamja Jorim
- Gyeran Mari Korean Rolled Omelette
📖 Recipe
The Best Korean Zucchini Fritters (Hobak Jeon)
Ingredients
- 0.885 lb zucchini or 2 x 7-inch long zucchinis
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon sesame oil toasted
- ¼ cup all purpose flour or cornstarch/potato starch or tapioca starch for extra crispiness!
- 2 tablespoon oil any flavorless oil
Dipping sauce:
- 2 tablespoon regular soy sauce
- 2 tablespoon rice vinegar or white vinegar
- 1 tablespoon sesame oil toasted
- 1 teaspoon sesame seeds toasted
- ½ teaspoon red chili flakes (optional)
Instructions
- Slice zucchini into ¼-inch-thick slices, removing the ends. Place sliced zucchini onto cutting board in a single layer.
- Sprinkle salt on both sides of zucchini slices. Allow them to sit for 10 minutes to draw out excess liquid. Then lightly dab zucchini with a clean kitchen paper towel to soak up the liquid.
- Prepare a shallow bowl of flour or cornstarch. Evenly coat zucchini slices in flour or starch, ensuring no bald spots. Shake off excess flour or starch. (Alternatively, you may fill a clean plastic bag with flour and add zucchini slices into the bag to toss and coat but you may need more flour).
- Place coated zucchini in a single layer onto a large baking tray lined with parchment paper. Do not overlap them.
- In a small mixing bowl, beat eggs and sesame oil.
- In a large skillet on medium heat, add 1 tablespoon of oil. Once hot, dip one floured zucchini slice into the egg batter and lower into pan. Continue most of the pan is filled but do not overcrowd the pan.
- Fry on each side until yellow golden brown, 2-3 minutes per side. Transfer cooked fritters onto a wire rack or a paper towel lined plate for excess oil to drip off to prevent soggy fritters. Repeat entire process for remaining batch.
- Combine dipping sauce ingredients in a small bowl. Enjoy zucchini fritters with dip!
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Petra
Made these last week!!! Easy and very delicious!!!!
christieathome
Awesome! So glad to read that! Thank you for making it!