Hobakjeon (Korean Zucchini Pancakes)

Ingredients

• 2 medium zucchinis, thinly sliced 2 medium zucchinis, thinly sliced
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup rice flour (30g) 1/4 cup rice flour (30g)
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, rice flour, garlic powder, salt, black pepper, and chili flakes (if using).
2. 2.
   Add the beaten eggs to the flour mixture and whisk until smooth.
3. 3.
   Gently fold in the sliced zucchini, ensuring each piece is coated with the batter.
4. 4.
   Heat a generous amount of vegetable oil in a non-stick skillet over medium heat.
5. 5.
   Spoon a portion of the zucchini mixture onto the skillet, spreading it into a round shape.
6. 6.
   Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.
8. 8.
   Repeat steps 5-7 with the remaining zucchini mixture, adding more oil to the skillet as needed.
9. 9.
   Serve the hobakjeon hot with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini thinly to ensure even cooking and a tender texture.
• Rice flour — If you can't find rice flour, you can substitute it with cornstarch for a similar result.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the pancakes.

Tips & Tricks

• For extra crispiness, make sure the skillet is hot before adding the zucchini mixture.
• Serve the hobakjeon immediately after cooking to enjoy the best texture.
• Feel free to customize the dipping sauce by adding minced garlic, green onions, or a sprinkle of sesame seeds.
• You can add other vegetables like carrots or onions to the batter for added flavor and texture.
• If you prefer a spicier version, increase the amount of chili flakes in the batter.

Serving advice

Hobakjeon is best served as an appetizer or side dish. Arrange the pancakes on a platter and garnish with thinly sliced green onions or sesame seeds for an attractive presentation. Serve them alongside the dipping sauce for a delightful flavor combination.

Presentation advice

To make the presentation more appealing, you can stack the pancakes in a pyramid shape on a plate. Drizzle a little bit of the dipping sauce over the top and garnish with fresh herbs like cilantro or parsley. The vibrant green color of the zucchini pancakes will make them visually enticing.