Korean Zucchini Pancakes (Aehobak Jeon)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 zucchini
- Kosher salt, to taste
- 1 mild red chili (optional), for color
- 1/2 cup all-purpose flour, to coat
- 1-2 eggs
- 1 tsp neutral-tasting oil (such as grape seed, vegetable oil, etc.)
Instructions
- 1
Slice the zucchini about 1/4 inch thick. Place the zucchini pieces on a plate and season both sides with salt to taste. After 5 minutes, gently pat dry with paper towels.
- 2
Thinly slice the red chili (if using).
- 3
Take out two trays and add some flour and beaten eggs. Dredge the zucchini pieces in flour and coat them with the egg wash.
- 4
In a non-stick pan, add a splash of oil and wipe off the excess oil with paper towel. Place it over medium-low and add the zucchini one by one.
- 5
Once the bottom turns golden brown, put some chilies (if using) on top. Flip and cook the other side. Once they are golden brown on both sides, drain them on paper towels. Serve with hot rice and other side dishes. Enjoy~!