These simple vegetable fritters are easy to make and a great snack or finger-food appetizer.
Prep time: PT15M
Cook time: PT10M
Total time: PT25M
Keywords
zucchini fritter
Ingredients
1/2 lb zucchini (1/2lb is 1 medium zucchini (courgette))
1/2 tsp salt
1 egg
2 tbsp flour
1 tbsp soy sauce
1 tsp rice vinegar (or a little more, to taste)
1 tsp water
1 pinch sugar
1/2 tsp toasted sesame seeds
2 tbsp vegetable oil (or other neutral oil, or more, as needed)
Categories
Appetizer/Starter
Snack
Cuisine
Korean
Steps
Trim the ends off the zucchini/courgette then slice in equal round slices, roughly 1/4-1/3 inch (6-8mm) wide. Sprinkle the salt over the slices then gently toss the slices to coat with the salt. Spread the slices out and leave for around 10 minutes for the salt to draw out liquid from the zucchini.
Meanwhile, mix together the ingredients for the dipping sauce - mix the soy sauce, vinegar, water, sugar and sesame seeds in a small bowl and set aside. Crack the egg into a small bowl or dish and beat it until well mixed (though it shouldn't be too bubbly). Set aside.
Once the zucchini slices have little droplets of liquid on them, pat them dry with paper towel. Don't press them dry too hard - a little liquid helps the flour to stick, but they shouldn't be overly wet.
Place the flour in a small dish then dip each slice of zucchini in the flour and turn so they are coated lightly on both sides. Try to make sure they are coated all over. Tap the slice to shake off excess flour then set aside. Repeat with the rest of the slices - you want them all coated before you start cooking. Lay them in either a single layer or gently prepped against each other but not fully overlapping as you don't want one slice removing the flour from another or them sticking together.
Prepare a small to medium skillet/frying pan by adding a thin layer of oil over the bottom and warming over a medium heat. Set your dish with the egg up near you stove and have the zucchini ready next to it.
Once the oil is warm, dip a slice of zucchini at a time in the egg so it's coated all over, let excess egg drain off then drop it directly into the warm skillet. Repeat with other slices so you have a few in the skillet with gaps between them - you want to have the skillet filled but not overcrowded.
Cook each slice for a minute or two, depending on how hot the oil is and how thick the slices are, until the edges start to turn golden. Carefully flip the slices over - the underside should be lightly golden all over. Cook the other side until also lightly golden, roughly another 30 seconds to a minute. You don't want them to become too dark in color, so watch carefully and reduce the heat if needed.
Remove the cooked slices from the skillet and drain on kitchen paper to remove excess oil then repeat dipping and cooking the next batch of zucchini slices. Keep repeating until all are cooked, adding a little additional oil to the skillet as needed. Serve warm with the dipping sauce.
