Korean Zucchini Fritters
These Korean zucchini fritters are quick, crispy, and tender, making for a perfect snack, appetizer, or side dish that you can whip up in minutes.
Ingredients
Main Ingredients
- 2 medium zucchini, grated You'll end up with a loosely packed cup after draining.
- 1 teaspoon salt For drawing moisture from zucchini.
- 1/4 cup all-purpose flour Can substitute with rice flour or a 1:1 gluten-free blend.
- 1/4 cup cornstarch Helps crisp the exterior; use potato starch if needed.
- 1/4 teaspoon black pepper
- 1 large egg, beaten For binding; replace with a flax egg for vegan.
- 2 stalks green onions, chopped For a mild, aromatic finish.
- 2-3 tablespoons oil for frying Neutral oil with a high smoke point, such as canola or vegetable oil.
- to taste optional soy sauce or dipping sauce Try gochujang-mayo or soy-vinegar with a pinch of sugar.
Instructions
Preparation
- Grate the zucchini and place it in a bowl. Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out water.
- After 10 minutes, wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Transfer the drained zucchini to a mixing bowl.
- Add 1/4 cup flour, 1/4 cup cornstarch, 1/4 teaspoon black pepper, the beaten egg, and the chopped green onions to the zucchini. Stir until evenly combined into a loose, scoopable batter.
Cooking
- Heat about 2–3 tablespoons of oil in a skillet over medium heat. The skillet should be hot but not smoking—oil should shimmer.
- Spoon heaping tablespoons of batter into the skillet. Flatten each scoop gently with the back of the spoon to form small patties about 2–3 inches wide.
- Fry until the edges and undersides are golden brown, about 3–4 minutes. Flip and cook the other side for another 3–4 minutes.
- Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. Keep warm in a 200°F/95°C oven if cooking in batches.
Serving
- Serve hot with soy sauce or your preferred dipping sauce.
Notes
If you skip the cornstarch, fritters will be softer and less crisp. For low-oil cooking, bake or pan-fry with less oil. Make sure to squeeze out moisture from zucchini to achieve a crispy texture.