Korean Zucchini Pancakes or Fritters

Zucchini is in season. This quick and easy dish to so delicious. Make these for a snack, an appetizer, or a light meal!

호박부침(Korean)

/hobak huchim/

Makes 12 fritters or 

2 medium size pancakes

A. Mixture:

1 medium large organic zucchini, shredded (or 2 cups shredded zucchini)
1 tsp. (5 g) sea salt
1 organic scallion, finely sliced
1 organic clove garlic, finely minced
½ tsp. (2,5 g) ground black pepper
1-3 tsp. gochugaru (고추가루) (very hot Korean chile flake; optional) or mix of paprika and cayenne pepper to taste

1 Tbsp. soy sauce or gluten-free liquid aminos
1 tsp. sesame oil
1 organic egg, lightly beaten
1 ½ cups (195 g) (gluten-free) flour
olive oil for frying

B. Dipping sauce: Combine all the ingredients in a small bowl.

2 Tbsp. soy sauce or liquid aminos
1 tsp. sesame oil
2 tsp. rice vinegar
½ tsp. organic sugar
pinch of gochugaru (optional)
pinch of sesame seeds (optional)

일 /il/ 1. Add the shredded zucchini and salt into a mixing bow, stir, massage, then lightly squeeze out the liquid.

이 /ee/ 2. Stir in the scallion, garlic, pepper, gochugaru, soy sauce/liquid aminos, sesame oil, and egg. 

삼 /sam/ 3. Stir in the flour, sit for 10-15 minutes. It can be covered and refrigerated.

사 /sa/ 4. Heat the oil in a large skillet over medium heat.

for fritter:
오 /oh/ 5. Pour about 1/2 inch (12 mm) of oil or for a softer fritter use just a drizzle of oil.

for pancake:

오 /oh/ 5. Scoop a spoonful of batter, about 1/3 cup-1/2  (45-65 g).

               
육 /yook/ 6. Cook until crispy and golden brown, about 3-5 minutes on each side.

칠 /chil/ 7. Drain each fritter or pancake on a plate lined with a paper towel.

팔 /pal/ 8. Serve with the dipping sauce.

Try some other Korean dishes:

Kimchi, Potatoes, and Eggs: https://www.blogger.com/blog/post/edit/4757368533685219635/1137338026520759096

Kimchi Dishes: https://www.blogger.com/blog/post/edit/4757368533685219635/4667515486656032968

Kimchi Dressing and Salad Greens with Avocado and Sweet Potato Fries: https://www.blogger.com/blog/post/edit/4757368533685219635/6644540066229079887

Korean Chicken and Bean Salad: https://www.blogger.com/blog/post/edit/4757368533685219635/2221872262910862416

Homemade Kimchi: https://www.blogger.com/blog/post/edit/4757368533685219635/6105328711088614163

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Kimchi , Potatoes, and Eggs

The Korean, fermented cabbage (kimchi) might not be for everyone and for breakfast (!), but I like kimchi, so this hits the spot for me. I can't say the same for the rest of the family-Mike

감자와 계란이 들어간 김치 (Korean)

/gamjawa gyelan-i deul-eogan gimchi/

Serves 2

(leafovers for me)

Preheat the oven to 450F (230C)

unpeeled organic potatoes

sliced organic scallions

olive oil

organic kimchi, drained squeezed dry, and chopped

4 organic eggs

fresh parsley (or cilantro if you like it)

spices or herbs of your choice

일 /il/ 1. Spray a backing sheet with organic vegetable oil.

이 /ee/  2. Shred or grade potatoes.

삼 /sam/ 3. Cover with cold water and let sit for 5 minutes.

사 /sa/ 4. Drain, rinse, dry the potatoes, they squeeze dry. Set aside in a bowl.

오 /oh/  5. Add scallions and oil to the potatoes, toss.

육 /yook/ 6. Distribute the potatoes in even layer on the sheet. Bake 30-35 minutes.

칠 /chil/ 7. Remove, flip the hash browns, then sprinkle kimchi over the top.

팔 /pal/  8. Using the back of a spoon, create holes in the potatoes.

구 /gu/ 9. Crack 1 egg into each hole.

십 /sip/ 10. Bake until the eggs are to your desire. 

 (a) 7-8 minutes: runny yolks

 (b) 9-10 minutes: self-cooked yolks

열하나 /yeolhana/11 Remove and sprinkle with cilantro or parsley and any spices/herbs you like.

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