Korean Hobak Jeon Zucchini Pancakesfritters Recipes
KOREAN HOBAK JEON (ZUCCHINI PANCAKES/FRITTERS)
Categories Vegetable Appetizer Kid-Friendly Quick & Easy Healthy
Yield 2 pancakes
Number Of Ingredients 13
Steps:
- Wash and then cut zucchini into matchstick pieces (see pics above). Peel and julienne carrots or grate for smaller pieces. Set aside in a large mixing bowl. Combine ingredients (minus the dipping sauce) together in the mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter, so adjust the amount of flour and water accordingly. Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned. Meanwhile, mix the ingredients for the dipping sauce and set aside. Sliced/diced green onions, onions, green or red peppers are common ingredients for the dipping sauce. Transfer to a paper-lined plate to remove excess oil and let cool for a few minutes. Plate whole or cut pancakes into desired pieces with the dipping sauce. Enjoy *Like with many Korean pancakes, be sure to use a generous amount of oil when frying, the pancakes don't stick to the pan and allows even cooking. There is nothing worse than torn/ripped pancakes unless the recipe calls for it.
HOBAK JEON (PAN-FRIED ZUCCHINI)
The chef Peter Serpico learned how to make hobak jeon, battered and fried slices of zucchini, by watching his mother-in-law cook. After her granddaughter was born, she would often trek from Queens, N.Y., armed with groceries and Korean recipes, to Mr. Serpico's Philadelphia apartment. This recipe is inspired by her simple yet satisfying jeon and appears in "Learning Korean," a cookbook chronicling Mr. Serpico's journey with Korean food as an adoptee. There is one twist in his recipe: He adds a fish sauce to the batter, which gives the zucchini a salty depth.
Provided by Elyse Inamine
Categories dinner, vegetables, appetizer, side dish
Time 20m
Yield 4 servings, as banchan or appetizer
Number Of Ingredients 11
Steps:
- Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
- Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
- In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
- In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
- Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.
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- Place the sliced zucchini on a flat surface (I used a rimmed baking sheet). Sprinkle salt (1/4 tsp) around the zucchini evenly. Rest for about 5 mins. Gently wipe any excess moisture from the zucchini with kitchen paper.
- Place the flour and remaining salt (1/2 tsp) in a freezer bag and add the zucchini. Shake the bag, while holding tightly the open end with one hand, ensuring the zucchini is evenly coated.
- Take out the zucchini from the bag one by one, gently shake off excess flour, dunk them into a bowl of beaten egg. Coat both sides of the zucchini with the egg in batches.
- Preheat a skillet over medium to medium low heat. Once heated, add some cooking oil and spread well. Gently place the zucchini and cook both sides until lightly golden brown.(It is important to cook the zucchini over medium to medium low to heat to avoid burning it. It will take about 3-4 mins to cook both sides but it will depend on the thickness of your zucchini. Flip them over halfway through. You may have to cook them in batches.) Transfer to a plate.
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- Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside in another bowl or plate.
- Add the optional egg and pancake mix (or flour) to the bowl with the liquid from squeezing zucchini. If not using an egg, add a couple of tablespoons of water. Mix the batter well with a spoon. Do not over mix. A little lumps are fine. Then, combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
- Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. You can also add more batter to make it a large pancake, if preferred (see note 3). Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
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