Hobak-jeon (Zucchini pancake) (Restaurant Copycat)
⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Gut Health7/10
Anti-Inflammatory8/10
Blood Sugar Control7/10
Ingredients
- •- 2 medium Korean zucchini (or regular zucchini), julienned
- •- 1/2 cup all-purpose flour
- •- 1/4 cup potato starch
- •- 1 large egg, beaten
- •- 3 green onions/scallions, finely sliced
- •- 1 medium carrot, julienned
- •- 2 cloves garlic, minced
- •- 1 teaspoon salt
- •- 1/4 teaspoon black pepper
- •- 1/2 cup ice-cold water
- •- Vegetable oil for frying
- •Dipping Sauce:
- •- 2 tablespoons soy sauce
- •- 1 tablespoon rice vinegar
- •- 1 teaspoon gochugaru (Korean red pepper flakes)
- •- 1 teaspoon toasted sesame seeds
- •- 1 green onion, minced
Instructions
- 11. Salt julienned zucchini in colander, let drain 15 minutes. Squeeze out excess moisture.
- 22. Whisk flour, potato starch, salt, and pepper in large bowl.
- 33. Add beaten egg and ice-cold water, mix until just combined.
- 44. Fold in zucchini, carrots, scallions, and garlic.
- 55. Heat 1/4 inch vegetable oil in heavy skillet over medium-high heat until shimmering.
- 66. Ladle 1/4 cup batter per pancake, flatten slightly with spatula.
- 77. Fry until golden brown, about 2-3 minutes per side.
- 88. Drain on paper towels.
- 99. Mix all dipping sauce ingredients.