Crispy Zucchini Pancakes (Hobak buchimgae)
Easy Korean Zucchini fritters that is great as appetizer, side dish (banchan) for any Korean meal. Serve hot or room temp. Serve with soy vinegar dipping sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 1 large Korean Zucchini (Hobahk) or 2 small Italian zucchini, ¼ in thick sticks (should make approx 2 C)
- 1/2 onion
- 2-3 Green Chili Peppers (optional)
- 1/3 Cup all purpose flour
- 3 T Korean Tempura Mix (???? Twigim Garoo – see my yache twigim post for pic)
- 6 T water
- 1 tsp Sea Salt (Trader Joe's) (for flash pickling)
- 1/3 cup vegetable oil
For the sauce
- 2 T soy sauce
- 1 T vinegar
- dash of red pepper powder (optional)
Cut Zucchini into 1/4 in slices and then into match sticks. One zucchini should make about 2 cups
Sprinkle some sea salt (about 1 tsp per2 C) on the zucchini and toss them. Make sure the salt is evenly distributed throughout. Leave them salted for 5-7 min
Gently squeeze out excess water from the zucchini sticks.
In a large bowl, add the zucchini sticks and then flour, water and tempura mix. Mix with your hands gently until fully mixed. The consistency should be like pancake batter or drinkable yogurt. The amount of batter should not be more than the vegetable.
On medium high, heat a non-stick frying pan or cast iron pan with about 1 ~ 2 T of oil. You can make one large pancake but also make several smaller pancakes.
Fry until the edges become brown. 3 min or so on each side but results will vary.
Turn it over when the bottom side edges become golden brown.
Add more oil (1T or more) after turning it over.
When both sides have browned, move it to a cutting board and cut the buchimgae into bite size pieces.
Best served hot with some soy sauce + vinegar sauce mixture.
Calories: 219kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 14g | Sodium: 350mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 11.1mg | Calcium: 11mg | Iron: 0.7mg