Description
These Korean-style zucchini pancakes (hobak jeon) are crispy, savory, and quick to make. Served with a tangy soy-based dipping sauce, they’re perfect as a side dish, appetizer, or snack.
Ingredients
Scale
- 1 medium zucchini, julienned
- 1 egg
- ½ cup all-purpose flour
- 1 tbsp cornstarch (optional, for extra crispiness)
- Pinch of salt
- 2–3 tbsp water
- Oil for frying (vegetable or soybean oil)
- Optional Add-ins: Julienned carrot, thinly sliced onion, chopped green onions or garlic, a dash of gochugaru (Korean red pepper flakes)
Instructions
- Prep the Zucchini: Salt the julienned zucchini and let sit for 10–15 minutes. Squeeze out excess water.
- Make the Batter: In a bowl, mix zucchini with egg, flour, cornstarch, water, and salt. Add optional vegetables or spices if desired.
- Cook the Pancakes: Heat oil in a frying pan over medium-high heat. Spoon batter into the pan and flatten slightly. Cook 2–3 minutes per side until golden brown and crispy.
- Serve: Drain on paper towels and serve hot with dipping sauce.
Notes
Cornstarch helps increase crispiness. Batter should be just thick enough to hold together. Try not to overcrowd the pan for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 2 small pancakes
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg