Korean · Lunch
Crispy Vegetable Fritters (Low-Calorie)
Shredded zucchini, carrot and scallion are bound with a light egg-and-rice-flour batter, seasoned with garlic and sesame, then pan-fried in a thin film of oil until the edges turn golden and crisp. Served with a soy-vinegar dipping sauce, this Korean-style fritter stays light without losing its crunch.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
316Calories
10.2gProtein
14.9gFat
34.8gCarbs
5gSugar
3.5gFiber
810mgSodium
196mgChol
2.7gSat Fat
625mgPotassium
85mgCalcium
2.4mgIron
0.4mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Grate zucchini and carrot on a box grater, then squeeze zucchini in a clean towel until it no longer drips to remove excess moisture.
2
Build
Toss grated zucchini, carrot, scallions and garlic together; sprinkle rice flour and cornstarch over and mix until lightly coated.
3
Fold
Pour beaten egg, salt, white pepper and sesame oil into the bowl and fold until a thick, cohesive batter forms.
4
Rest
Let the batter sit at room temperature for 10 minutes so the rice flour hydrates and mixture firms up.
5
Fry
Heat a nonstick skillet over medium heat with vegetable oil, spoon batter in and flatten into a 4-inch patty. Fry 3 to 4 minutes per side until deep golden with a firm crust.
6
Whisk
In a small bowl, whisk together soy sauce, rice vinegar and gochugaru for the dipping sauce.
7
Plate
Set the fritter on a plate whole or sliced into wedges, with dipping sauce alongside in a small bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g zucchini
- 3.6 oz100g carrot
- 44 scallions
- 2 clove2 clove garlic
- 1/2 cup60g rice flour
- 2 tbsp2 tbsp cornstarch
- 22 small eggs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil, for pan-frying
- 2 tsp2 tsp soy sauce, for dipping sauce
- 2 tsp2 tsp rice vinegar, for dipping sauce
- 1 tsp1 tsp gochugaru, for dipping sauce
