Quick & Easy Korean Zucchini Fritters (Hobak Jeon) Recipe
These Quick & Easy Korean Zucchini Fritters, also known as Hobak Jeon, are crispy on the outside and tender inside, made with grated zucchini, eggs, and potato starch. Served with a savory dipping sauce infused with soy, rice vinegar, and toasted sesame oil, they make a perfect appetizer or side dish ready in just 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Zucchini Fritters
- 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
Dipping Sauce
- 2 tbsp regular soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1/2 tsp gochugaru (optional, for sprinkling)
Instructions
- Prepare Zucchini: 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 allow excess moisture to release. Then squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel.
- Mix Batter: In a medium bowl, whisk together the eggs, 1/2 tsp toasted sesame oil, and the squeezed zucchini. Add the potato starch and gently mix until just combined. Avoid overmixing to keep the fritters tender.
- Prepare Dipping Sauce: In a small bowl, combine 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sesame seeds. Stir well to blend flavors for a tangy and nutty sauce.
- Heat Oil for Frying: Heat 2 tbsp vegetable oil in a non-stick skillet or cast-iron pan over medium-high heat. Wait until the oil is shimmering.
- Cook Fritters: Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small fritters. Cook each side for 2-3 minutes until golden brown and crispy. Work in batches, adding more oil if needed, and avoid overcrowding the pan.
- Drain and Serve: Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve immediately with the prepared dipping sauce, optionally sprinkling gochugaru on top for added heat.
Notes
- Make sure to squeeze out as much water as possible from zucchini to prevent soggy fritters.
- Use potato starch for a crispier texture than regular flour.
- If you prefer a milder dip, omit gochugaru or reduce the amount.
- Serve fritters immediately for best crispiness as they may soften over time.
- Can be kept warm in a low oven (around 200°F or 95°C) if making larger batches.
- Vegetarian-friendly and can be made gluten free by ensuring soy sauce is gluten free.
Keywords: Korean zucchini fritters, Hobak Jeon, Korean appetizer, vegetarian fritters, crispy zucchini pancakes, easy Korean recipe
