Zucchini Pancake
Hobak Jeon
Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 2
Ingredients
- 1 large Zucchini
- 2 Eggs
- ¼ cup All-purpose flour
- ½ teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 tablespoon Soy sauce (for dipping) (optional)
- 1 teaspoon Rice vinegar (for dipping) (optional)
Instructions
- Slice zucchini into ¼-inch thick rounds. Sprinkle with salt and let sit 5 minutes to draw out moisture. Pat dry.
- Set up a breading station: flour on one plate, beaten eggs in a bowl.
- Dredge each zucchini slice in flour (shake off excess), then dip in beaten egg.
- Heat oil in a non-stick pan over medium heat. Pan-fry the coated zucchini slices for 2 minutes per side until golden. Drain on paper towels.
- Serve with a dipping sauce of soy sauce and rice vinegar. Eat while hot and crispy.
From K-Kitchen — koreanhomecook.com