Pan-Fried Korean Squash (Hobak Jeon) with Seasoned Dipping Sauce
Created by Sue on April 30, 2013
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #9359
Ingredients
- 1 Korean squash or zucchini, thinly sliced (about 1 1/2 cups slices)
- 2 eggs, lightly beaten, mixed with 1 tsp. water
- 3/4 cup rice flour (more or less) seasoned with salt and pepper
- Cooking oil (to fry)
- SEASONED SOY SAUCE DIP
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 scallion, very thinly sliced
- 1 teaspoon chili powder (Korean gochugaru chili powder, optional)
How to Make
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Step 1: Heat a couple inches oil in a large skillet.
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Step 2: Dip zucchini slices in flour, then in egg, then in flour again; shake off excess flour.
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Step 3: Shallow fry zucchini in hot oil about 2-3 minutes per side or until golden; drain.
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Step 4: Whisk together seasoned soy sauce and use as a dip for zucchini.
Nutritional Facts
- Serving Size: 1 (165.2 g)
- Calories 87
- Total Fat - 7 g
- Saturated Fat - 1.2 g
- Cholesterol - 0.7 mg
- Sodium - 28379.6 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.9 g
- Sugars - 2.8 g
- Protein - 1.2 g
- Calcium - 32.9 mg
- Iron - 0.6 mg
- Vitamin C - 11.9 mg
- Thiamin - 0 mg