Korean Zucchini Fritters
A delicious and crispy summer treat made with fresh zucchini, perfect as a snack or a side dish.
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.
Notes
Store cooled fritters in an airtight container for 2-3 days. Reheat in a skillet to restore crispness. Can be frozen for up to 2 months.