Hobak Jeon (Crispy Zucchini Fritters)

Step 1

Slice zucchini into 1/4-inch-thick rounds. Toss with 0.5 tsp salt in a colander and let sit 10 minutes to drain.

Step 2

Gather zucchini in a clean kitchen towel and squeeze firmly until no liquid drips out.

Step 3

Whisk eggs, cornstarch, 0.25 tsp salt, and black pepper in a bowl until smooth.

Step 4

Stir soy sauce and rice vinegar together in a small bowl for dipping sauce.

Step 5

Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.

Step 6

Toss zucchini rounds in egg batter until fully coated. Working in batches, lay fritters flat in hot skillet without crowding.

Step 7

Cook fritters 3 minutes per side without moving them until edges turn golden brown and crispy.

Step 8

Transfer cooked fritters to a paper-towel-lined plate. Repeat with remaining zucchini and batter.

Step 9

Serve fritters hot with soy-vinegar dipping sauce on the side.