Ingredients with Measurements:
- 1 medium-sized zucchini, sliced into thin rounds
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 green onion, sliced thinly
Special equipment needed:
- Large non-stick skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, water, egg, salt, and black pepper until smooth.
2. Add the sliced zucchini to the bowl and toss to coat evenly with the batter.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
4. Once the oil is hot, use a spoon to drop the zucchini rounds into the skillet, making sure they are not touching each other.
5. Cook the zucchini for 2-3 minutes on each side or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
6. In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes.
7. Drizzle the soy sauce mixture over the cooked zucchini and sprinkle with sliced green onions.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the zucchini
Serving size:
- This recipe serves 2-4 people
Nutritional information:
- Calories: 213
- Fat: 9g
- Carbohydrates: 28g
- Protein: 6g
- Fiber: 2g
- Sugar: 10g
- Sodium: 1008mg
Substitutions for ingredients:
- Instead of zucchini, you can use other vegetables such as eggplant or mushrooms.
- You can use gluten-free flour for a gluten-free version of this recipe.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced onions or bell peppers to the zucchini batter for extra flavor.
- Sprinkle sesame seeds on top of the cooked zucchini for added crunch.
- Use a different dipping sauce such as sweet chili sauce or teriyaki sauce.
Tips and tricks:
- Make sure the zucchini slices are evenly coated with the batter to ensure even cooking.
- Do not overcrowd the skillet as this will result in soggy zucchini.
- Use a non-stick skillet to prevent the zucchini from sticking to the pan.
Storage instructions:
- Store any leftover zucchini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the zucchini in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the zucchini on a platter with the dipping sauce on the side.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Sliced green onions
- Sesame seeds
- Fresh herbs
Pairings:
- This dish pairs well with steamed rice or noodles.
Suggested side dishes:
- Miso soup
- Seaweed salad
- Edamame
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the zucchini is not crispy, increase the heat and cook for a little longer.
Food safety advice:
- Make sure the zucchini is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Hobakjeon is a Korean dish made with zucchini that is battered and fried.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot as an appetizer or side dish.
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Region: Korean