Korean Twigim (Mixed Vegetable & Shrimp Fritters)

Step 1

Pat the shrimp dry with paper towels by pressing gently against each piece — this helps them stay crispy when fried.

Step 2

Trim the stem end off the zucchini, then slice the zucchini lengthwise into 1/4-inch-thick slabs, like cutting a loaf of bread.

Step 3

Pour the flour into a small bowl, then pour in the ice water while stirring with a fork until the mixture looks like thin pancake batter with some small lumps remaining — do not overmix.

Step 4

Fill a large heavy-bottomed pot or wok with 2 cups of vegetable oil and place it over medium-high heat until the oil shimmers and a wooden spoon dipped in it immediately fizzes, about 3 minutes.

Step 5

Dip one shrimp into the batter, turning to coat all sides, then carefully place it in the hot oil — you'll hear an immediate sizzle.

Step 6

Fry the shrimp for 2 minutes until the surface is golden brown and crispy, turning once halfway through with a slotted spoon.

Step 7

Remove the fried shrimp with a slotted spoon and place on a clean plate lined with paper towels to drain.

Step 8

Dip each zucchini slice into the batter, coating both sides, then carefully slide it into the hot oil.

Step 9

Fry 3–4 zucchini slices at a time for 2 to 3 minutes, turning once, until the surface is deep golden brown and crispy.

Step 10

Remove the fried zucchini with a slotted spoon and place on the paper towel–lined plate with the shrimp.

Step 11

Pour the soy sauce into a small bowl and place it on the table next to the twigim for dipping.

Step 12

Arrange the fried shrimp and zucchini on a serving plate and serve warm while crispy.