AI-generated imageRound Pan-Fried Korean Zucchini Jeon for Two
A classic Korean side dish of round zucchini slices lightly coated in flour and egg, then pan-fried. Unlike shredded mature-pumpkin fritters, each zucchini slice keeps its shape.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse the zucchini under running water and slice into rounds about 5 mm thick.
- 02
Sprinkle a total of 1 g salt on both sides, rest for about 5 minutes and blot away surface moisture.
- 03
Beat the egg in a bowl and spread the flour on a plate. Lightly dust zucchini rounds with flour, shaking off excess.
- 04
Heat oil in a pan over medium-low heat. Dip each floured slice in the beaten egg and place in a single layer.
- 05
Turn when the bottom egg coating sets and the edges are lightly golden. Cook until both sides are golden, the zucchini is tender and no uncooked egg coating remains.
- 06
Transfer cooked jeon to a clean plate and serve. Promptly refrigerate any leftovers instead of leaving them out.
Helpful source links
Before you cook
Wash zucchini under running water and cook egg coating thoroughly. Avoid if allergic to wheat or egg. Refrigerate leftovers within two hours and reheat thoroughly.
Allergens: 달걀/egg/卵, 밀/wheat/小麦
Image & source credits
AI-generated image.
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