Dessert

Quick & Easy Korean Zucchini Fritters (Hobak Jeon) Recipe

Name: Quick & Easy Korean Zucchini Fritters (Hobak Jeon) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 0.885 lb zucchini; 2 large eggs; 1 tsp salt; 1/2 tsp toasted sesame oil; 1/4 cup potato starch; 2 tbsp vegetable oil; 2 tbsp regular soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp sesame seeds; 1/2 tsp gochugaru (optional, for sprinkling)

Byluca Carter August 8, 2026August 8, 2026

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Introduction

These Quick & Easy Korean Zucchini Fritters, known as Hobak Jeon, are crispy, savory bites perfect for a snack or side dish. Made with simple ingredients and a tangy dipping sauce, they capture authentic Korean flavors in just 25 minutes.

Four round, golden-brown pancakes made with thin green and white vegetable strips, likely zucchini, with small red chili pieces scattered throughout, stacked on a white marbled surface. The pancakes have a crispy, slightly uneven texture with some darker char spots. In the background, slightly blurred, there is a white bowl filled with a dark dipping sauce that has small green and red bits floating on top. The overall setting is bright with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.885 lb zucchini
2 large eggs

1 tsp salt
1/2 tsp toasted sesame oil

1/4 cup potato starch
2 tbsp vegetable oil

2 tbsp regular soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil

1 tsp sesame seeds
1/2 tsp gochugaru (optional)

Instructions

Step 1: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a fine-mesh sieve over a bowl and sprinkle with 1 tsp salt. Let it sit for 10-15 minutes to release excess moisture. Squeeze out as much liquid as possible from the zucchini by hand or using a clean kitchen towel.

Step 2: In a medium bowl, whisk together the eggs, 1/2 tsp toasted sesame oil, and the squeezed zucchini. Add the potato starch and mix until just combined. Do not overmix.
Step 3: Prepare the dipping sauce by combining 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sesame seeds in a small bowl. Stir well.
Step 4: Heat 2 tbsp vegetable oil in a non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small fritters.

Step 5: Cook for 2-3 minutes per side, until golden brown and crispy. Work in batches, adding more oil if needed, and avoid overcrowding the pan.
Step 6: Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve immediately with the prepared dipping sauce, optionally sprinkled with gochugaru for some heat.

Tips & Variations

For extra crispiness, use potato starch instead of regular flour to coat the zucchini mixture.

Try adding chopped scallions or minced garlic to the batter for additional flavor.
Adjust the dipping sauce by adding a teaspoon of honey for a touch of sweetness.
If you prefer less oil, bake the fritters at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to preserve their crispiness rather than microwaving, which can make them soggy.