Mom’s Homemade Round Zucchini Fritters
Simple and Delicious Round Zucchini Fritter Recipe with a Sweet and Tangy Soy Dipping Sauce
Round zucchini, also known as ‘Chosun hobak,’ is a common sight in markets year-round. It has a vibrant yellow flesh that is tender and sweet, with high water content, making it ideal for fritters or stir-fries. The skin is relatively firm, but the flesh cooks down easily when heated. Recently, my mother gave me two freshly picked round zucchinis from her garden, and I decided to make these incredibly easy fritters. They are as simple as slicing the zucchini into rounds, coating them in flour, then egg, and pan-frying until golden brown. Paired with a tangy and savory soy dipping sauce, they make a perfect snack with makgeolli or beer, or even a delightful side dish for any meal. Let’s get started on this rustic yet comforting dish, a true taste of summer!
For the Round Zucchini Fritters
- 1 Round Zucchini
- 3-4 Eggs
- 4 Tbsp Frying Mix (Buchim Garu)
- Cooking Oil
For the Soy Dipping Sauce
- 2 Tbsp Water
- 1 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Oligodang (Korean Corn Syrup)
- A pinch of Sesame Seeds
- 2 Tbsp Water
- 1 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Oligodang (Korean Corn Syrup)
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, thoroughly wash the round zucchini under running water to remove any dirt. Trim off both ends of the zucchini. Slice the zucchini into rounds, about 1 to 1.5 cm thick, preserving its lovely circular shape. These round slices will make for beautiful fritters.
Step 2
In a clean plastic bag, add 4 tablespoons of frying mix (buchim garu). Then, carefully place the sliced zucchini rounds into the bag.
Step 3
To ensure the zucchini slices are evenly coated, avoid adding them all at once if they are sticking together. Add them in smaller batches, then seal the bag and gently shake. This will help the frying mix adhere evenly to each slice. Lightly tap off any excess flour with chopsticks and transfer the coated zucchini to a separate bowl.
Step 4
In a large bowl, crack 3 to 4 eggs and whisk them with chopsticks until you have a smooth egg wash. Dip each floured zucchini slice into the egg wash, ensuring it’s fully coated. Let any excess egg wash drip off.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot enough, carefully lay the egg-coated zucchini slices into the pan. Don’t overcrowd the pan; leave some space between each piece for even cooking.
Step 6
Reduce the heat to medium-low. Pan-fry the zucchini fritters, flipping them occasionally, until they are golden brown and cooked through on both sides. This usually takes about 3-4 minutes per side. Ensure the inside is tender and cooked all the way.
Step 7
Since the fritters are not seasoned directly, a flavorful dipping sauce is key! In a small bowl, combine 2 tablespoons of water, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of oligodang. Stir well until combined. Sprinkle a pinch of sesame seeds on top for added aroma and texture. Dip your warm zucchini fritters into this delightful sauce and enjoy!
