Ingredients with Measurements:
- 2 medium zucchinis, grated
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the grated zucchini, flour, cornstarch, salt, black pepper, garlic powder, onion powder, and baking powder.
2. In a separate bowl, whisk together the egg and water.
3. Pour the egg mixture into the zucchini mixture and stir until well combined.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Using a spoon, drop the zucchini mixture into the hot oil, making sure to flatten each one slightly with the back of the spoon.
6. Fry the zucchini daegujeon until golden brown on both sides, about 2-3 minutes per side.
7. Using a slotted spoon, remove the zucchini daegujeon from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 10-12 zucchini daegujeon
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 11g
Protein: 2g
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
- Rice flour can be used instead of cornstarch for a different texture.
- Other vegetables such as carrots or potatoes can be grated and added to the mixture.
Variations:
- Add chopped scallions or cilantro to the mixture for added flavor.
- Serve with a dipping sauce such as soy sauce or sweet chili sauce.
- Make mini zucchini daegujeon for a party appetizer.
Tips and tricks:
- Make sure to squeeze out excess water from the grated zucchini before adding it to the mixture to prevent the daegujeon from becoming too watery.
- Use a non-stick frying pan to prevent the daegujeon from sticking to the pan.
- Serve the daegujeon immediately after frying for the best texture.
Storage instructions:
Zucchini daegujeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the zucchini daegujeon in the oven at 350°F for 5-7 minutes or in a frying pan over medium heat for 2-3 minutes.
Presentation ideas:
Arrange the zucchini daegujeon on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of steamed rice and kimchi for a complete meal.
Suggested side dishes:
Steamed rice and kimchi
Troubleshooting advice:
- If the daegujeon is too watery, add more flour and cornstarch to the mixture.
- If the daegujeon is too dry, add more water to the mixture.
Food safety advice:
Make sure to cook the zucchini daegujeon until golden brown and crispy to ensure that they are fully cooked.
Food history:
Zucchini daegujeon is a Korean dish that is traditionally served as a side dish or appetizer.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve the zucchini daegujeon hot and crispy for the best flavor and texture.
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Region: Korean