Hobakjeon

Hobakjeon are savory Korean zucchini pancakes that are crispy on the outside and tender on the inside, perfect as a snack or side dish. These delightful fritters are easy to prepare, packed with flavor, and offer a delightful taste of Korean cuisine.

Ingredients

• Zucchini - 300 grams
• Carrot - 50 grams
• All-purpose flour - 50 grams
• Cornstarch - 30 grams
• Water - 100 ml
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Sesame oil - 1 teaspoon (optional)
• Scallions - 2 stalks, chopped (optional for garnish)

Steps

1. Grate the zucchini and carrot using a box grater or food processor. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
2. In a mixing bowl, combine the grated zucchini, carrot, all-purpose flour, cornstarch, water, egg, salt, and black pepper. Mix until just combined.
3. Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom.
4. Spoon about 2 tablespoons of the batter into the skillet for each pancake, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining batter.
6. Serve hot, drizzled with sesame oil and garnished with chopped scallions, if desired.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from zucchini and carrots.
• Provides dietary fiber for digestive health.

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