Pan-Fried Zucchini Version 1

(호박전 Hobakjeon)

Ingredients

Procedure

Preparation

Rinse the zucchini in cold water, then peel if desired (Most Korean servings are unpeeled).

Slice zucchini crosswise on a diagonal (to form ovals rather than circles) about 1/4 inch thick.

Mix flours and sesame salt together in a medium bowl.

Trim the root end and leaf top of the green onion, then wash in cold water.

Fine chop the green onion.

Add eggs and chopped green onion to a separate bowl and beat until well mixed.

Dipping Sauce:

Trim the solid portion from the top of the clove, then fine chop (mince) or crush it.

Mix all sauce ingredients together in a small bowl and let stand at least fifteen minutes to allow flavors to develop.

Cook

Heat cooking oil in a fry pan over medium heat.

Dredge zucchini slices through the flour mix, dip in egg, and place in a single layer into the pan, leaving enough room to be able to turn them.

Cook the first side about 2 1/2 minutes(until golden brown), turn and repeat.

Repeat until all slices are cooked.

Serve with dipping sauce as part of a banchan array, as an appetizer, or as a snack.

Nutrition Facts