Korean · Lunch
Chicken and Vegetable Fritters
Pan-fried Korean-style fritters made from ground chicken folded with zucchini, carrot, scallion, and garlic, bound with egg and flour, seasoned with sesame oil and soy sauce. Crisped in a skillet until golden, served with a soy-vinegar dipping sauce as a small dim sum plate.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
421Calories
32.1gProtein
27.3gFat
14.2gCarbs
3.2gSugar
1.7gFiber
1463mgSodium
232mgChol
5.9gSat Fat
642mgPotassium
78mgCalcium
2.9mgIron
0.5mcgVitamin B12
8mgVitamin C
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Grate zucchini and carrot onto a clean towel, wrap and squeeze firmly to remove excess liquid until damp shreds remain.
2
Build
Combine ground chicken, squeezed zucchini, carrot, scallion, minced garlic, flour, beaten egg, soy sauce, sesame oil, salt and pepper; mix until evenly bound.
3
Rest
Cover the bowl and let the mixture sit at room temperature for 10 minutes until it firms up.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat; fry the patties 3 to 4 minutes per side until golden brown and firm, flipping once.
5
Plate
Whisk dipping sauce ingredients together and serve fritters immediately with sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground chicken
- 1/2 cup60g zucchini
- 1/2 cup60g carrot
- 4 tbsp4 tbsp scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp all-purpose flour
- 22 small eggs, beaten
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- pinch of black pepper
- 2 tbsp2 tbsp vegetable oil, for frying
- 2 tbsp2 tbsp soy sauce, for dipping sauce
- 2 tsp2 tsp rice vinegar, for dipping sauce
- 1 tsp1 tsp sesame oil, for dipping sauce
- 1/2 tsp1/2 tsp gochugaru, for dipping sauce
