This is a simple version of Korean zucchini fritters. Typically, we cover sliced zucchini pieces with flour, and then dip them into an egg mixture before frying them. However, today I will just dip the zucchini into a flour batter. You can eat these delicious zucchini fritters plain, but slightly dipping them into a soy sauce mixture makes them tasty even better. It is good for a lunch box, party appetizer, or as a side dish for normal meals. If you are a vegan, you can skip the egg and add a little bit more water to the batter. 😀
Yield: 3 Dozen Fritters
Short Korean Lesson
- ShinBal (신발) = Shoes
- YangMal (양말) = Socks
- 1 lb Zucchini (3 cups) (¼ tsp Salt)
- ⅔ Cup Flour
- 1 Egg
- ½ Cup Water
- ¼ tsp Salt
- Some Red Hot Pepper (Optional)
Slice 1 lb of zucchini into ¼-inch pieces. You will get about 3 cups (36 Slices).
Sprinkle ¼ tsp of salt on the zucchini and mix gently. Set the mixture aside while you are making the batter.
Finely chop some red pepper. The main purpose of this is for garnishing, so it is optional.
In a mixing bowl, combine ⅓ cup of water, 1 egg, ⅔ cup flour, and ¼ tsp of salt. Mix well.
The consistency will be a little thinner than pancake batter.
Dip the zucchini into the batter.
Place the zucchini in a generously oiled and heated pan. Keep the temperature on medium.
Place 3 or 4 pieces of chopped red pepper in the center of the zucchini on just on one side.
Fry them until one side of the zucchini becomes nicely golden brown.
Flip them over and cook them until the other side becomes golden brown.
Here are some tips for making the fritters nicely golden brown: don’t fry them at a high temperature and don’t flip them over too often.
To make the dipping sauce, combine 1 Tbsp of soy sauce, ½ tsp of vinegar, and ½ tsp of water. Mix well. If you don’t want dipping sauce, you can add a little more salt into the batter instead.
Soft zucchini fried with a crispy batter tastes good. The soy sauce and vinegar gives this zucchini fritter even better flavor. Try it someday. Thanks. 😀