Pan Fried Zucchini

Korean Pan Fried Zucchini  (Hobak Jeon) is a popular side dish. While it can be served during everyday meals, it’s also commonly served during holidays or celebrations. 

Im using Korean zucchini but you can use any zucchini. Slice the  zucchini, place on a paper towel and sprinkle some salt and set aside. Then blot with a paper towel to remove excess moisture.

Coat zucchini in the flour, followed by the egg then pan fry for a few minutes on each side until golden brown. 

Transfer to a plate lined with a paper towel and pan fry the  remaining zucchini.

They taste best when eaten after it’s pan fried and served with a simple dipping sauce.

You can store leftovers in the fridge in an airtight container for up to 3 days and reheat in a dry pan.  Microwave is not recommended as it will be soggy. 

Korean Pan Fried Zucchini

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

Zucchini

• 1 Korean zucchini or Italian zucchini, sliced about 1/4 inch thick
• 1 teaspoon of salt, divided
• 3-4 Tablespoons all purpose flour - depending on size of zucchini
• 1 large egg, beaten
• 1 Tablespoon cooking oil

Simple Dipping Sauce 

• 2 Tablespoons soy sauce 
• 1 Tablespoon rice vinegar 
• 1/2 tsp brown sugar
• Optional-Sesame seeds

Instructions

Lay zucchini on a paper towel and evenly sprinkle 1/2 teaspoon of salt. Let sit for about 10 minutes to draw out the moisture while you make the batter and dipping sauce. 

Mix flour and 1/2 teaspoon salt in one bowl and beat the egg in another bowl. Set aside. 

Dipping Sauce: mix the ingredients together in a small bowl. Set aside. 

Using a paper towel, blot the zucchini to remove excess moisture. 

Heat oil in a frying pan over medium heat. Working in batches, coat the zucchini in the flour on both sides, then dip in the egg, shaking off any excess egg. 

Pan fry on both sides until golden brown, about 2 minutes on each side.  Transfer to a plate lined with a paper towel and pan fry the  remaining zucchini. Serve with dipping sauce. 

Notes

Store leftovers in the fridge in an airtight container for up to 3 days. When ready to serve, reheat in a dry pan.

Did You Make This Recipe?

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