Hobak jeon (pan-fried zucchini)

Name: Hobak jeon (pan-fried zucchini)
Prep time: 15 min
Cook time: 10 min
Yield: 2
Cuisine: Korean
Ingredients: ½ cup Just Egg; ¼ cup flour; 1 medium zucchini; Vegetable oil, for frying; Salt

zucchini)

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Difficulty

Beginner

Cooktime

25 min

Fresh zucchini rounds dipped in a Just Egg batter and pan-fried for a quick, crispy bite.

About this recipe

In this plant-based version of Korean hobak jeon (호박전), fresh zucchini rounds are dipped in a Just Egg batter and pan-fried for a quick, crispy bite. In Korean cuisine, a wide variety of vegetables are given the “jeon” treatment: dipped in a simple batter and pan-fried to crispiness. Zucchini is a popular choice for this, and making zucchini jeon is a great way to use up an abundance of garden zucchini. Using the technique in this recipe, you can use Just Egg to make a plant-based version of your favorite jeon recipes and batter your favorite vegetables for frying.

Hot and crispy from the pan, these vegan zucchini fritters make for an irresistible appetizer, snack or banchan (side dish) for a Korean-inspired meal. Try pairing them with a bowl of savory japchae noodles for a plant-based Korean feast. If you’re eager to explore more vegan Korean cuisine, we highly recommend the cookbooks and blog by Joanne Lee Molinaro, also known as The Korean Vegan, for further inspiration. Or, if you still need more zucchini recipe ideas to use up that pile of squashes from the garden, chop them up into a frittata or toss them into veggie fried rice.

Serves 2

½ cup Just Egg
¼ cup flour
1 medium zucchini
Vegetable oil, for frying
Salt

Equipment

Large skillet

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Cut the zucchini

zucchini

Wash the zucchini and cut into ⅓- to ½-inch-thick (1 to 2 cm) rounds. Arrange them in a single layer on a baking sheet or large plate. Sprinkle both sides lightly with salt and let them sit for about 15 minutes to pull out some of the moisture.

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Prepare the batter

batter

While the zucchini sits, pour the Just Egg into a small bowl and measure the flour out onto a large plate.

Note: This recipe can be made gluten-free by substituting wheat flour with potato starch or gluten-free all-purpose flour.

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Coat the zucchini in flour

flour

Pat the salted zucchini rounds dry with a clean kitchen towel or paper towels. Transfer them to the plate of flour and toss to coat them evenly.

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Fry the zucchini

zucchini

Preheat a large, nonstick skillet over medium heat. Add about a tablespoon of cooking oil. One at a time, pick up a zucchini round and shake off any excess clumps of flour. Using a fork or chopsticks, dip each piece of floured zucchini in the Just Egg bowl, then transfer it to the hot skillet. Fry until golden brown on one side, then carefully flip and cook the other side. It should only take 2 to 3 minutes per side. When finished, the zucchini should be lightly golden-brown and still have a slight firmness to them. Repeat the process in batches if needed to cook all the zucchini; adding oil to the pan as needed.

Note: You can decorate the center of each round with a piece of chili pepper or an herb leaf.

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