Gluten free Hobak Buchimgae-Zucchini Fritters for summer dinners!! This was so yummy I just had to share right away. For dinner yesterday, I decided to make some gluten free hobak buchimgae outside in our backyard. I usually use a non-stick pan but I decided to use my 10″ all-clad stainless frying pan. I think this made it extra yummy.
I have made gluten free hobak buchimgae before but it usually came out gummy or too thin, which I did not like either way so I stopped making it for a while. But this came out perfectly good – actually felt lighter and more crispy than a regular flour buchimgae. I think this has become my new favorite Korean savory pancake (jeon or buchimgae) batter.
Roughly, this is what I did –
- Salt julienned zucchini for few min. (see my original Hobak Buchimgae post for more details) and squeeze excess liquid. 1 large zucchini
- Add some sliced onions. 1 medium onion
- Add Trader Joe’s gluten free flour, rice flour, water, beaten egg, salt, onion powder.
Not sure of the exact amount but batter should be similar to a loose pancake batter. Enough batter to barely cover the zucchini and onions. 80-90% gluten free flour and just 10% rice flour. I used 1 egg for this batter and the rest was all water – which made about three 10″ pancakes/fritters. Use good amount of oil, hot pan (using a nice thick stainless pan helps) and fry until both sides are nicely brown and crispy.
Serve with some soy sauce + vinegar. If you can get a hold of some makeoli (막걸리), it will be just heavenly!!
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