Korean Zucchini Fritters are a simple, comforting summer (or late-spring) treat that capture the gentle sweetness of fresh zucchini with a crisp, golden edge. If you love cozy, from-scratch cooking, these fritters are worth trying because they transform humble vegetables into something crunchy, savory, and utterly addictive — perfect as a snack, banchan (Korean side dish), or light dinner. The main ingredients are fresh zucchinis, a little flour and corn starch for crispness, and an egg to bind, while green onion adds a bright, savory note. They come out tender inside and crisp on the outside, and their seasonal appeal is undeniable when zucchinis are at their peak.
Ingredients & Equipment
Ingredients
- 2 medium zucchinis
- 1 teaspoon salt
- 1/2 cup flour
- 1/4 cup corn starch
- 1 egg
- 1 green onion, chopped
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Notes
- Use medium zucchinis (about 7–8 inches) for the best moisture balance — very large ones can be watery and seedy.
- Corn starch helps give that light, crisp crust typical of pan-fried fritters.
- The egg provides binding; for vegan options see the FAQ for substitutions.
Equipment
- Box grater or food processor with grating disk
- Large mixing bowl
- Fine mesh strainer or cheesecloth (for squeezing moisture)
- Nonstick or well-seasoned skillet (cast iron works great)
- Spatula
- Baking tray or plate lined with paper towels (for draining)
- Optional helpful tools: thermometer to check oil heat, small ice cream scoop or spoon for portioning, mandoline for even slicing if you try a different method
Step-by-Step Instructions (with tips)
Below is a clear, easy-to-follow method based on classic pan-fried zucchini fritter technique, with tips and variations to help you succeed.
Grate the zucchinis and sprinkle with salt. Let them sit for 10 minutes, then squeeze out excess moisture.
- Tip: Grate on the larger holes of a box grater for a nice texture. After grating, place zucchini in a fine mesh strainer or wrap in a clean towel/cheesecloth and twist to squeeze out liquid. Removing moisture is the most important step to avoid soggy fritters.
- Variation: If you’re short on time, you can press the grated zucchini between two plates weighted for 10–15 minutes.
In a bowl, mix the grated zucchini, flour, corn starch, egg, green onion, and black pepper until well combined.
- Tip: Combine gently — you want a cohesive batter, not a dense dough. If the mixture seems too loose (after squeezing), add a tablespoon more flour or corn starch until it holds together when scooped.
- Flavor suggestion: Add a pinch of garlic powder or a teaspoon of finely chopped chives for extra aroma. A small handful of finely chopped kimchi folded in adds bright, tangy depth.
Heat a pan over medium heat and add vegetable oil.
- Tip: Use enough oil to cover the bottom of the pan (about 2–3 tablespoons), which helps achieve even browning. Heat to medium; if you have a thermometer, aim for about 325–350°F (160–175°C) at the pan surface. Too-hot oil will burn the exterior before the center cooks; too-cool oil will absorb and make them greasy.
Scoop spoonfuls of the mixture into the pan and flatten slightly.
- Tip: Use a spoon or small scoop to form even-sized fritters (about 2–3 inches across). Press them lightly with the back of the spatula so they have good contact with the pan — this yields a crisp crust.
- Variation: For thinner, crispier pancakes (more like jeon), flatten more; for thicker fritters, keep them slightly thicker and lengthen the cooking time by a minute per side.
Cook for 3-4 minutes on each side until golden and crispy.
- Tip: Don’t rush flipping. Wait until the edges are set and the underside is deep golden before turning. If the pan is crowded the temperature will drop; work in batches so each fritter has space to crisp.
- Extra crisp method: After pan-frying, you can place the cooked fritters on a baking sheet in a preheated 375°F oven for 5–7 minutes to firm and stay warm if serving a crowd.
Serve hot with a savory dip.
- Dip suggestions: A simple soy-vinegar dipping sauce (2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, pinch sugar, sliced chili or red pepper flakes, and a sprinkle of toasted sesame seeds) is traditional and bright. Gochujang mayo (1 tbsp gochujang mixed with 2 tbsp mayonnaise and a squeeze of lemon) is a creamy, spicy option.
- Serving tip: Garnish with extra chopped green onion and toasted sesame seeds for a pretty finish.
Additional variations and kitchen tips
- Roasting vs boiling: Some recipes call for lightly sauteing or steaming zucchini first to remove moisture, but sautéing can make the texture softer. The classic approach is raw grated zucchini with salt to draw out water — it gives the freshest flavor and keeps the fritter tender inside. Roasting zucchini before mixing will concentrate flavor but changes texture and makes squeezing moisture more necessary.
- Make them egg-free: Use a flaxseed "egg" (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or a tablespoon of plain yogurt to bind in a pinch (see FAQ for details).
- Make them gluten-free: Substitute a gluten-free flour blend for the 1/2 cup flour and ensure the corn starch is certified gluten-free.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Fridge: Store cooled fritters in an airtight container lined with a paper towel to absorb excess moisture. They’ll keep well for 2–3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of oil to restore crispness (about 2–3 minutes per side). A toaster oven or oven at 375°F for 8–10 minutes also works well to keep them crunchy.
Freezing
- Flash-freeze cooked fritters on a baking sheet in a single layer until solid (1–2 hours), then transfer to a freezer bag with parchment between layers. They can be frozen for up to 2 months.
- Reheat from frozen in a 375°F oven for 12–15 minutes, flipping halfway, or crisp them in a skillet over medium heat (cover briefly to warm through, then uncover to crisp).
Make-ahead (prep)
- Grate and squeeze zucchini ahead of time and keep the squeezed zucchini in a sealed container in the fridge for up to 24 hours. Mix the batter and form patties, then chill or freeze raw patties on a tray. Raw patties can be frozen on a tray then stored in a bag; cook from frozen (add a couple minutes per side).
Portioning advice
- For parties, make small, 2-inch fritters for bite-sized appetizers. For a main course, make larger fritters and serve 3–4 per person with sides.
How to Use / Serve This Dish
Serving ideas
- As banchan: Serve warm alongside rice, kimchi, and other small dishes for a Korean-style spread.
- With dipping sauces: The classic soy-vinegar dip is bright and balances the fritters’ richness. Try a yogurt-tahini dip for a Mediterranean twist or a spicy gochujang mayo for heat.
- Brunch or light dinner: Pair with a leafy salad, steamed rice, or a bowl of soup (such as mild miso or Korean doenjang-jjigae) for a hearty meal.
- Sandwiches & wraps: Use these fritters as a bun alternative for a vegetarian sandwich — layer with lettuce, cucumber, and gochujang mayo.
- Toppings: Add kimchi, pickled radish, or a fried egg on top for extra flavor and texture. Sprinkle with toasted sesame seeds and a drizzle of sesame oil for a finishing touch.
Creative variations
- Add grated carrot or corn kernels for color and sweetness.
- Fold in shredded cheese (cheddar or mozzarella) for a gooey center.
- Make mini fritter skewers for appetizers — stack small fritters with cucumber rounds and a dab of sauce.
FAQ
Q: Can I make these without an egg?
A: Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5–10 minutes) or a chia egg as a binder, or 2 tablespoons of plain yogurt or silken tofu blended smooth. Note that texture may be slightly different — eggs give a bit more lift and richness.
Q: Why are my fritters soggy or falling apart?
A: The most common reason is excess moisture in the zucchini. Make sure to salt, let sit, and squeeze out as much liquid as possible before mixing. Also avoid overcrowding the pan (which cools it down) and make sure the oil is hot enough so the exterior crisps quickly.
Q: How long do leftovers keep, and can I freeze them?
A: Refrigerate for 2–3 days in an airtight container. Cooked fritters freeze well for up to 2 months if flash-frozen on a baking sheet first and then stored in a sealed bag. Reheat in an oven or skillet to maintain crispness.
Q: Can I use yellow squash or other vegetables instead of zucchini?
A: Absolutely. Yellow summer squash works much the same. You can also mix grated potato, carrot, or small amounts of finely chopped spinach for different flavors — just be mindful of moisture levels and adjust binders (flour, egg) as needed.
Conclusion
Korean zucchini fritters are a comforting, seasonal dish that turns simple ingredients into a crunchy, savory treat everyone will love. If you want to explore related recipes and traditional versions, check out this classic take on Hobak Jeon (Pan-fried Zucchini in Egg Batter) – Korean Bapsang, or take a look at another approachable guide with tips at Pan-fried Zucchini Fritters (호박전 Hobak Jeon) – Kimchimari. For more home-cook inspiration and variations, Caroline’s Cooking offers a lovely walkthrough of Korean zucchini fritters – hobak jeon – Caroline’s Cooking, and if you want an authoritative, well-loved recipe from a celebrated Korean cook, try Squash pancakes (Hobakjeon) recipe by Maangchi. Try the recipe, make it your own, and share your fritter photos or favorite dipping sauce — I’d love to hear how yours turned out!
Korean Zucchini Fritters
Ingredients
Main Ingredients
- 2 medium medium zucchinis About 7–8 inches long for the best moisture balance.
- 1 teaspoon salt
- ½ cup flour Substitute with gluten-free flour if needed.
- ¼ cup corn starch Helps achieve a light, crisp crust.
- 1 large egg Acts as a binder; can substitute with flax egg for vegan.
- 1 green onion chopped Adds a bright, savory note.
- ½ teaspoon black pepper
- Vegetable oil for frying Use about 2-3 tablespoons to cover the pan bottom.
Instructions
Preparation
- Grate the zucchinis and sprinkle with salt. Let them sit for 10 minutes, then squeeze out excess moisture.
- In a bowl, mix the grated zucchini, flour, corn starch, egg, green onion, and black pepper until well combined.
Cooking
- Heat a pan over medium heat and add vegetable oil.
- Scoop spoonfuls of the mixture into the pan and flatten slightly.
- Cook for 3-4 minutes on each side until golden and crispy.
Serving
- Serve hot with a savory dip, such as soy-vinegar dipping sauce or gochujang mayo.
