CookPal AI
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Sweet and Crispy Korean Zucchini Pancakes (Hobakjeon)

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🥒 1/2 zucchini, sliced
    • 1 red chili, sliced

  • Seasoning

    • 🧂 Pinch of salt

  • Eggs and Flour

    • 🥚 1 egg
    • 🌾 Small amount of flour

  • Cooking Oil

    • Adequate amount of cooking oil

STEPS

1

Slice zucchini into 1.5cm thick pieces and slice red chili thinly.

2

Lay zucchini slices flat and sprinkle with a pinch of salt.

3

Pat dry the zucchini slices with a kitchen towel to remove excess moisture.

4

Coat zucchini slices with flour evenly. Use a plastic bag or bowl for easy coating.

5

Dip the floured zucchini slices into beaten egg.

6

Heat a pan with cooking oil over medium-low heat and cook zucchini slices until golden on both sides.

7

Place a slice of red chili on one side of the zucchini and flip to cook lightly.

8

Remove cooked zucchini pancakes onto a kitchen towel to drain excess oil.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 6g
    Protein
  • 12g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use fresh zucchini for better texture and sweetness.Cook on medium-low heat to maintain the crispy texture.Serve immediately for the best flavor and texture.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.