Chef Hooni Kim, author of My Korea: Traditional Flavors; Modern Recipes, shares this building block recipe for traditional Korean fritters, jeon. Use this technique with anything you like - - from slices of tofu and mushrooms to fish or beef to sweet potatoes. Or start here with zucchini!
2 medium size green zucchini
1 cup all-purpose flour
4 Tbsp vegetable oil
Slice zucchini into rounds of 1cm thickness. Sprinkle a bit of salt to season and set aside.
Pour flour onto a plate.
Beat the eggs with a fork or whisk in a small shallow bowl until it has a smooth texture.
Heat a large frypan over medium heat and add oil.
Dredge the zucchini slices in flour and mix until well-coated. Shake excess flour off and then dunk in whisked egg.
Carefully place the zucchini slices one by one onto the hot oil. Fry until golden brown on one side and flip to cook the other side, around 3-4 minutes per side.
Remove from the hot oil with a slotted spoon and place on a plate with a paper towel to soak excess oil. Serve right away with dipping soy sauce.
Dipping Soy Sauce:
2 Tbsp soy sauce
1 Tbsp Rice wine vinegar
1 Tbsp Mirin (optional)
Combine all the ingredients in a small bowl and serve
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