Description
Crispy, light, and comforting Korean Zucchini Fritters that are quick to make and perfect for snacking or as a side dish.
Ingredients
Main Ingredients
- 2 medium medium zucchini
- 1 tsp salt (plus a pinch more as needed)
- 1 to 2 tbsp all purpose flour (or potato starch)
- 2 large eggs
- neutral oil for pan frying (avocado, canola, grapeseed)
- sliced green onion (optional)
- black pepper (a pinch, optional)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar or honey
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
- green onion and red pepper flakes (optional for garnish)
Instructions
Preparation
- Slice zucchini into rounds about 1/4 inch thick, keeping them even for even cooking.
- Sprinkle sliced zucchini with salt and let sit for 10 minutes to draw out moisture.
- Pat the zucchini dry with paper towels to ensure crispy fritters.
Dredging
- Place flour on a plate and beat eggs in a shallow bowl.
- Dip the salt-dried zucchini slices lightly in flour, shake off excess, then dip into the beaten egg.
Cooking
- Heat a skillet over medium heat and add a thin layer of oil.
- Fry zucchini rounds in a single layer for about 2 to 3 minutes on each side until golden brown.
- Transfer fried fritters to a paper towel-lined plate to absorb excess oil.
- Ensure the pan does not get too dry or too hot while cooking.
Making Dipping Sauce
- Mix together soy sauce, rice vinegar, sugar or honey, toasted sesame seeds, and sesame oil in a bowl.
- Adjust the flavor by adding more vinegar for tang or sugar for sweetness, if desired.
Notes
For gluten-free, use rice flour or potato starch. For vegan options, replace eggs with a chickpea flour batter. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Snack
- Cuisine: Korean