|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A delicious Korean side dish, fried zucchini (known as Hobak Jun or Jeon) is easy to prepare. As a bonus, it goes well with almost every Korean meal. You can serve it alongside roasted fish, bulgogi (thinly sliced grilled beef), or virtually any type of Korean soup.
In this recipe, the zucchini is coated in a thin batter of flour and egg with a bit of salt and sauteed on both sides in a lightly greased sauté pan. This dish takes just a few minutes to make in a hot pan. The result is golden brown coins of zucchini that will complement the rest of your Korean dishes, regardless of what you're serving with the meal. It's suitable for vegetarian diets.
The fried zucchini is served with soy sauce for dipping or with other types of dipping sauces. For example, the basic Korean dumpling dipping sauce, which contains just soy sauce and vinegar, works extremely well with this zucchini. Or, if you prefer something spicier, try a spicy Korean dipping sauce, which contains chili pepper flakes, thinly sliced scallions, and garlic. You really can't go wrong with any sauce.
1 medium-large zucchini, sliced into 1/4-inch coins
2 teaspoons kosher salt, divided
1/2 cup all-purpose flour
2 large eggs, beaten
1 to 2 tablespoons vegetable or olive oil
Steps to Make It
Gather the ingredients.
Sprinkle 1 teaspoon salt over zucchini slices.
Add remaining 1 teaspoon salt to beaten egg in a bowl. Whisk to combine.
Put flour in a separate shallow dish.
Heat lightly greased sauté pan to medium heat.
Coat zucchini coins first with flour, then dip and coat with beaten egg and place into pan.
Sauté zucchini for about 3 to 4 minutes per side, or until they are a light golden brown, turning once.
- When choosing zucchini for this recipe, look for smaller, younger vegetables that are firm to the touch when you press gently into them. The larger zucchini may look more impressive on your plate due to their size, but they tend to be bitter and not as tender as younger squash.
- Korean zucchini, also known as gray squash, may be available at your local Asian market. If you can't find those, though, you can use any zucchini—just make sure to choose petite, more immature squash. They tend to be sweeter and less watery.
How to Store and Freeze Fried Zucchini
Most fried foods are best the day they are cooked, but you can store these zucchini slices in the fridge in a covered container for a couple of days. Reheat in a hot skillet in a little bit of oil, add to a soup, or toss with rice and a fried egg.
If you think you'd like to freeze some for later, fry some zucchini just to the point where it's starting to brown, but it's not completely fried. Let it cool, and freeze it on a baking sheet lined with wax paper. Transfer slices to a zip-close bag. When you're ready to eat them, fry them in a little hot oil, directly from their frozen state. No need to thaw.