Print

Best Crispy Korean Zucchini Fritters Recipe (Easy & Addictive)

Korean Zucchini Fritters - featured image
Print Recipe

These crispy Korean zucchini fritters are quick, easy, and incredibly addictive. Made with a simple batter and a tangy dipping sauce, they’re perfect as a snack, side dish, or appetizer.

Ingredients

Scale
  • 2 medium zucchini
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 large egg
  • 1/4 cup (60ml) ice-cold water
  • 1 teaspoon gochugaru (Korean red pepper flakes)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • Neutral oil (for frying, e.g., avocado, canola, or vegetable oil)
  • For the dipping sauce:
  • 3 tablespoons soy sauce (low-sodium if preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds (optional, for garnish)
  • 1 green onion, sliced

Instructions

  1. Wash and trim the ends of the zucchini. Grate them using the large holes of a box grater. You should have about 2 1/2 to 3 cups of shredded zucchini.
  2. Place the shredded zucchini in the center of a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much water as possible. The zucchini should be as dry as possible.
  3. In a large bowl, whisk together the flour, cornstarch, gochugaru, salt, and garlic powder. Make a well in the center. Add the egg and the ice-cold water. Whisk until just combined (a few lumps are okay).
  4. Add the squeezed, dry zucchini to the batter. Stir gently with a spatula or spoon until the zucchini is evenly coated. The batter should be thick enough to coat the zucchini but not dry. If too thick, add a teaspoon more cold water; if too thin, add a teaspoon more flour.
  5. Pour about 1/4 inch of neutral oil into a large skillet. Heat over medium-high heat until the oil shimmers. Test by dropping a tiny bit of batter in the oil – it should sizzle immediately.
  6. Drop heaping tablespoons of the batter into the hot oil. Do not crowd the pan – fry in batches. Gently flatten each fritter with the back of the spoon to about 1/4-inch thick. Cook for 2-3 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula.
  7. Transfer the cooked fritters to a wire rack set over a baking sheet (or a plate lined with paper towels). Sprinkle with a tiny pinch of flaky salt while still hot.
  8. While the fritters cook, whisk together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, and sliced green onion in a small bowl. Stir until the sugar dissolves.
  9. Serve immediately with the dipping sauce on the side.

Notes

Don’t skip squeezing the zucchini – it’s essential for crispy fritters. Keep the batter cold for a lighter texture. Watch the oil temperature to avoid burning or greasiness. Use a wire rack to keep fritters crispy after frying. Season with flaky salt while hot.

Nutrition

Keywords: Korean zucchini fritters, crispy zucchini fritters, easy zucchini recipe, Korean appetizer, vegetable fritters

Find it online: https://emacrave.com/best-crispy-korean-zucchini-fritters-recipe-easy-and-addictive/