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Fluffy & juicy Zucchini Fritters (aehobak-jeon) ｜애호박전 [vegetarian, vegan friendly]

Taeyeon
Fluffy & juicy Zucchini Fritters (aehobak-jeon) ｜애호박전 [vegetarian, vegan friendly]
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It’s the peak season of zucchinis. That means they taste the best and very cheap too 🙂
So during these summer months, I try to fill the table with different zucchini dishes.

Aehobak-jeon, Korean zucchini fritters

애호박전 Aehobak-jeon, a.k.a. Korean zucchini fritters, is Koreans’ go-to fritter to make in summer. It’s very easy and simple to make too! Zucchini is sliced and seasoned with salt. Then it’s lightly coated with flour, beaten eggs fried on a pan.
They’re so fluffy on the outside but so juicy & sweet on the inside. The best contrasting flavor and texture one could ask for 🙂 To make it even more pleasing, it’s served with sweet & sour dipping sauce made with soy sauce.

How to make vegan aehobak-jeon, vegan Korean zucchini fritters?

Although it’s made with eggs traditionally, you can make it vegan too. I have actually adapted this from an ancient cookbook. Instead of eggs, make a thin batter made with flour, water, salt and a hint of sesame oil. Sesame oil makes it so flavorful with thin batter giving it such light crisp & fluffiness. Find the recipe at the recipe section below.

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Korean zucchini fritters (aehobak-jeon)

This vegetarian Korean zucchini fritters are Koreans' go-to fritter to make in summer. It's so fluffy on the outside and juicy & sweet on the inside. It's best to serve it right after they're pan-fried to maintain its crispiness.
Course Appetizer, Side Dish
Cuisine Asian, Korean
Keyword Fritters, Jeon, Zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 servings

Ingredients

  • 1 zucchini around 250g (½ lb.)
  • 1 teaspoon salt
  • ¼ cup all-purpose flour
  • 3 tablespoons vegetable oil

For dipping sauce (cho-ganjang, vinegary soy sauce)

  • 1 tablespoon soy sauce
  • ½ tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon gochugaru (Korean red chili powder)

Instructions

  • Slice zucchini into 5mm (or ¼ inch) thickness.
  • Place them on a flat surface (like cutting board, tray, etc.). Sprinkle 1 teaspoon of salt to season and to draw out moisture.
  • Let it sit for 15 minutes until you can see the moisture drawn out of zucchinis. Don't let it sit longer as zucchini will lose too much juice.
  • Coat it with all-purpose flour and dust it off. For batch cooking, put the flour and zucchini slices in a plastic bag and shake it. Sift the remaining flour through a sieve.
  • In a bowl, beat two eggs with a pinch of salt.
  • Put the flour-coated zucchini slices and coat with egg batter on both sides.
  • Heat a pan over medium heat and add 1 tablespoon of vegetable oil.
  • Place zucchini pieces one by one. Leave enough space in between so that each pieces will not stick to one another. Add more oil if necessary.
  • Turn and fry until both sides are golden.
  • Make cho-ganjang, the dipping sauce, by mixing all the ingredients in a small bowl.
  • Serve the zucchini fritters with the dipping sauce. It's best to eat them right after they're cooked. It's crunchy & fluffy on the outside and juicy & sweet on the inside. Enjoy!

Video

Notes

💚 To make it vegan, substitute eggs with thin flour batter (mix 3 tablespoons of all-purpose flour with ½ cup water and ½ teaspoon sesame oil. Season with salt). You still need to coat & dust it with flour too! 
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