KOREAN VEGETABLE FRITTERS
Author: 
Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Korean Jeon. An easy fried vegetable fritter made with courgette (zucchini), aubergine (eggplant) and mushrooms. A great appetizer for your Chuseok party. Enjoy them for lunch in your bento box or on a picnic.
What You'll Need
  • Jeon
  • 1 Small Courgette
  • 1 Small Aubergine
  • 5 Chestnut Mushrooms
  • A few pinches of Sea Salt
  • 1 Red Chilli
  • 1 Green Chilli
  • 6 Large Egg Yolks
  • 2 tbsp Rice Wine
  • 1 Cup Plain Flour
  • Vegetable Oil for frying
  • A few Parsley Leaves
  • Soy Sauce Dip Ingredients
  • 3 tbsp Soy Sauce
  • 1 tbsp Apple Vinegar
How to Make It
  1. Chop the courgette and aubergine into slices approximately 0.5 cm thick. Spread the slices out on a plate and sprinkle them with a couple of pinches of sea salt. Leave for 5 minutes. This draws moisture out making sure they are not soggy when cooked.
  2. Remove the stem of the chestnut mushrooms with a sharp knife and sprinkle with a pinch of sea salt. Leave for 5 minutes.
  3. Thinly slice the red and green chilli with a mandoline and set them aside.
  4. In a bowl, whisk the egg yolks and the rice wine until well mixed.
  5. Put the plain flour in another bowl and coat the courgette slices on both sides.
  6. Heat a frying pan over a medium heat and pour in the vegetable oil. When the oil is hot, turn the heat to low.
  7. Dip each floured courgette slice in the egg mixture and add to the hot pan. As the slices are cooking, quickly add a slice of chilli and a little of the whisked egg on the top of each one. When they are browned underneath, turn them over carefully. When both sides are golden brown, remove from the pan and drain on a piece of kitchen towel. Courgettes don’t take long to cook. Make sure you fry them over the low heat to protect them from being burnt.
  8. Repeat the previous step for the sliced aubergines.
  9. Repeat the same steps for the mushrooms but decorate them with a parsley leaf instead of a slice of chilli.
  10. Mix the soy sauce and the apple vinegar in a small bowl or saucer and dip each fritter in the sauce. Add a pinch of Korean red pepper powder or roasted sesame seeds to taste. Enjoy your delicious vegetable fritters!
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/korean-vegetable-fritters/